• Preheat a well-oiled grill to medium-high heat. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion. Dice sweet potatoes into 1⁄2-inch pieces. • OVEN ALTERNATIVE: Adjust racks to top and middle positions; preheat oven to 450 degrees.

• In a large bowl, toss broccoli, bell pepper, onion, and sweet potatoes with oregano, garlic powder, a large drizzle of oil, a big pinch of salt, and pepper. • Cut two 18-inch-long pieces of foil (four pieces of foil for 4 servings); arrange on a work surface. TIP: Coat foil with nonstick cooking spray to prevent the cheese from sticking. • Dividing evenly, arrange veggies in the center of foil pieces. Spoon marinara on top and sprinkle with mozzarella. Fold foil over veggies, then cinch into packets.

• Add sausage* to one side of grill (you’ll add more to the grill later). Close lid and grill until browned and cooked through, 10-12 minutes per side. (If sausage begins to brown too quickly, reduce heat to medium low.) Transfer to a cutting board. • Once sausage has cooked 2 minutes, add veggie packets to empty side of grill. Close lid and grill until veggies are tender, 18-20 minutes. TIP: When checking for doneness, carefully open the packets with tongs—there will be steam! • OVEN ALTERNATIVE: Place veggie packets on a baking sheet. Roast on top rack until veggies are tender, 25-30 minutes. Once veggies have cooked 10 minutes, place sausage on a separate baking sheet. Roast on middle rack until sausage is browned and cooked through, 15-17 minutes.

• Once cool enough to handle, slice sausage on a diagonal into 1-inch-thick pieces. • Carefully open veggie packets and top with sliced sausage. Drizzle with as much balsamic glaze as you like. • Divide packets between plates and serve. ***Pork Sausage is fully cooked when internal temperature reaches 160°.***