Bulletin

Ingredients

• 1 red bell pepper
• 2 ears corn
• 1/2 large yellow onion 1 medium
• 4-5 small red potatoes
• 1 medium-sized zucchini
• 1 package (13 ounces) Butterball Hardwood Smoked Turkey Sausage
• 5 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon garlic powder
• 1 teaspoon paprika
• Seasoned salt and pepper
• Optional: chopped parsley

Instructions

1. Cut the top off the pepper and remove the seeds. Thinly slice.
2. Remove husk from corn and cut into 1 inch disks. Coarsely chop the onion.
3. Cut the potatoes into small bite-sized pieces — about 8-10 pieces per potato depending on size.
4. Coin the zucchini.
5. Coin the turkey sausage.

Assemble

1. Preheat the grill to medium heat.
2. In a small bowl, stir together the olive oil, oregano, parsley, garlic powder, paprika, about 1/2 teaspoon (or to taste) seasoned salt and pepper. Stir.
3. Add seasonings mixture to the veggies + meat and toss well.
4. Place 2 pieces of tin foil on top of each other.
5. Put a generous amount of the mixture in the center and then fold up the first piece of foil and then the next piece of foil to form a secure encasing.
6. Grill covered over medium heat for 16-24 minutes (depending on the heat of the grill) until veggies are crisp-tender.
7. Remove and top with freshly chopped parsley if desired.

Oven

1. I haven’t personally tried these in the oven but I’d recommend 400 degrees for around 30-35 minutes.

SEASONAL OUTDOOR TIPS

• Cool-season grasses should be mowed at 3″- 4″ during the summer, or as high as your blade will go, while warm-season grasses should be mowed at 2″-3″.
• Mulching grass clippings help keep moisture levels steady.
• Mow regularly, to prevent cutting more than 1/3 of the grass blade at a time.

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