4 to 5 links andouille sausage, sliced into 1/4-inch slices
6 tricolored peppers, ribs and seeds removed, sliced 1/4-inch thick
2 large red onions, sliced 1/4-inch thick
3/4 pound baby Yukon Gold potatoes, thinly sliced
3 cloves garlic, thinly sliced
4 sprigs fresh oregano
1/4 cup olive oil
Salt and pepper
Prepare a grill for medium-high heat.
In a large mixing bowl, combine the sausage, peppers, onions, potatoes, garlic, oregano, olive oil, and some salt and pepper. Toss to combine. Transfer the mixture to a large piece of heavy-duty foil and seal up into a pouch.
Place the pouch on the grill and cook for 30 to 35 minutes.
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