Preheat the grill to 500 degrees.
Place 4 12x12 pieces of aluminum foil on the counter. Begin to layer and divide the kielbasa, potatoes, onion, bell pepper, green beans, and garlic in the center of the aluminum foil. Then place 1 tablespoon of salted butter in each foil pack.
Season each foil packet with Cajun seasoning and salt (optional). Drizzle on the olive oil one by one and begin to close the packets. Fold in half and then gather each side up toward the sky, crinkle and close until sealed tight. You do not want any air (steam once cooking) or juice to escape.
Place the foil packets on the grill and grill for 20 minutes until potatoes are tender.
Carefully remove foil packets from grill. Place each packet on a plate. Carefully open the foil packets and sprinkle with freshly chopped parsley on-top. Enjoy immediately.
- Even Cuts - The key to the meal cooking quickly is evenly cut vegetables and sausage.
- Foil - Make sure to use a heavy duty high quality aluminum foil. This helps prevent tears.
- Transferring - I transfer the packets from the kitchen to the grill using a sheet pan. I also keep the sheet pan at the grill, so when the time comes to remove them you can just place it on the sheet pan.
- Utensils - Of course you can’t pick these hot packets up with your hands. You’ll need a long pair of tongs to carefully remove them off the grill!
Serving: 1g | Calories: 756kcal | Carbohydrates: 147g | Protein: 19g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 856mg | Potassium: 4201mg | Fiber: 18g | Sugar: 16g | Vitamin A: 2421IU | Vitamin C: 125mg | Calcium: 137mg | Iron: 8mg