18 Delicious Healthy Traeger Recipes for Every Season

Oh, the joy of firing up your Traeger grill to create mouthwatering meals that are as nutritious as they are delicious! Whether you’re craving summer’s smoky BBQ or winter’s hearty stews, our roundup of 18 Delicious Healthy Traeger Recipes for Every Season has got you covered. Perfect for home cooks looking to blend flavor with health, these recipes promise to inspire your next grill session. Let’s dive in!

Traeger Grilled Lemon Herb Chicken

Brighten up your grill game with this zesty Traeger grilled lemon herb chicken. Perfect for summer dinners, it’s juicy, flavorful, and foolproof.

Ingredients

• For the marinade:
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 2 tbsp minced garlic
  • 1 tbsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the chicken:
  • 4 boneless, skinless chicken breasts

Instructions

1. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper to make the marinade.
2. Place chicken breasts in a resealable bag and pour the marinade over them. Seal and refrigerate for at least 2 hours, flipping once halfway through.
3. Preheat your Traeger grill to 375°F with the lid closed for 15 minutes.
4. Remove chicken from the marinade, letting excess drip off. Discard the marinade.
5. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F.
6. Let chicken rest for 5 minutes before slicing to retain juices.

Tender and bursting with lemon-herb flavors, this chicken pairs wonderfully with a crisp salad or grilled vegetables. Try slicing it over a bed of quinoa for a hearty meal.

Smoked Salmon with Avocado Salsa

Zesty and refreshing, this dish combines the rich flavors of smoked salmon with a creamy avocado salsa. Perfect for a quick lunch or an elegant appetizer.

Ingredients

• For the salmon:
  • 8 oz smoked salmon
• For the avocado salsa:
  • 1 ripe avocado, diced
  • 1/4 cup red onion, finely chopped
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • 1/4 tsp salt

Instructions

1. Place the smoked salmon on a serving plate.
2. In a medium bowl, combine the diced avocado, red onion, lime juice, olive oil, and salt. Gently mix to avoid mashing the avocado.
3. Spoon the avocado salsa over the smoked salmon evenly.
4. Serve immediately to prevent the avocado from browning.

Perfectly balanced, the creamy salsa complements the smoky salmon. Try serving on toasted baguette slices for added crunch.

Healthy Traeger Smoked Turkey Breast

Absolutely perfect for a lean protein option, this smoked turkey breast is juicy and flavorful. A Traeger grill adds a subtle smokiness that elevates the dish.

Ingredients

• For the brine:
  • 1 gallon water
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 2 tbsp black peppercorns
  • 4 garlic cloves, smashed
• For the turkey:
  • 1 bone-in turkey breast, 6-7 lbs
  • 2 tbsp olive oil
  • 1 tbsp Traeger Pork & Poultry Rub

Instructions

1. In a large pot, combine water, salt, brown sugar, peppercorns, and garlic. Bring to a boil, then cool completely.
2. Submerge the turkey breast in the brine. Refrigerate for 12 hours.
3. Remove turkey from brine. Pat dry with paper towels.
4. Preheat Traeger grill to 225°F using hickory pellets.
5. Rub turkey with olive oil, then season evenly with Traeger rub.
6. Place turkey on grill grate. Smoke until internal temperature reaches 165°F, about 3-4 hours.
7. Rest turkey for 15 minutes before slicing.

Now, the turkey breast is ready with a smoky crust and tender interior. Serve sliced over a salad or alongside roasted vegetables for a complete meal.

Grilled Vegetable Medley with Balsamic Glaze

Grilled Vegetable Medley with Balsamic Glaze is a summer staple that brings out the best in seasonal produce. Get ready to fire up the grill for this colorful, flavorful dish.

Ingredients

• For the vegetables:
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced
  • 1 eggplant, sliced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the balsamic glaze:
  • 1/2 cup balsamic vinegar
  • 2 tbsp honey

Instructions

1. Preheat the grill to medium-high heat (400°F).
2. In a large bowl, toss the sliced vegetables with olive oil, salt, and black pepper until evenly coated.
3. Place the vegetables on the grill. Cook for 4-5 minutes per side, or until grill marks appear and vegetables are tender.
4. While the vegetables grill, combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer for 5-7 minutes, stirring occasionally, until the mixture thickens to a glaze consistency.
5. Remove the vegetables from the grill and arrange them on a serving platter.
6. Drizzle the balsamic glaze over the grilled vegetables.

With a smoky char and sweet-tangy glaze, this medley is a feast for the senses. Try serving it over quinoa or alongside grilled chicken for a complete meal.

Traeger Smoked Quinoa Stuffed Peppers

Great for a hearty meal, these Traeger smoked quinoa stuffed peppers blend smoky flavors with nutritious quinoa. Perfect for summer gatherings or a healthy weeknight dinner.

Ingredients

• For the filling:
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • Salt to taste
• For the peppers:
  • 4 large bell peppers, tops cut off and seeds removed
  • 1/2 cup shredded cheese (cheddar or mozzarella)
  • 2 tbsp chopped fresh cilantro

Instructions

1. Preheat Traeger grill to 350°F.
2. In a medium saucepan, heat olive oil over medium heat. Add onion and garlic, sauté until translucent, about 5 minutes.
3. Add quinoa, vegetable broth, smoked paprika, cumin, and salt to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed.
4. While quinoa cooks, prepare bell peppers by cutting off the tops and removing seeds. Tip: Choose peppers with flat bottoms to stand upright on the grill.
5. Once quinoa is ready, stir in half of the shredded cheese and cilantro. Spoon the mixture into the prepared peppers.
6. Place stuffed peppers on the Traeger grill. Smoke for 20 minutes, then sprinkle remaining cheese on top. Smoke for another 10 minutes or until cheese is melted and peppers are tender.
7. Remove from grill and let cool for 5 minutes before serving. Tip: For extra smokiness, use hickory or mesquite pellets.

Cheesy and smoky, these stuffed peppers offer a satisfying crunch with a soft, flavorful filling. Serve with a dollop of sour cream or avocado slices for added creaminess.

Low Carb Smoked Pork Chops with Apple Slaw

Unbelievably simple yet packed with flavor, this dish combines smoky pork with a crisp apple slaw for a perfect low-carb meal.

Ingredients

• For the pork chops:
  • 4 bone-in smoked pork chops, 1 inch thick
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt to taste
• For the apple slaw:
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 apple, julienned
  • 2 tbsp mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Rub the pork chops with olive oil, then season with garlic powder, smoked paprika, and salt.
3. Grill the pork chops for 5 minutes on each side, or until the internal temperature reaches 145°F. Tip: Let them rest for 3 minutes before serving to retain juices.
4. While the pork chops grill, mix the green and red cabbage with the julienned apple in a large bowl.
5. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper to make the slaw dressing. Tip: Adjust honey to balance the tanginess to your liking.
6. Toss the cabbage and apple mixture with the dressing until evenly coated. Tip: Serve the slaw immediately for the best crunch.

Perfectly smoky pork chops pair wonderfully with the sweet and tangy slaw. Try serving this dish with a side of roasted Brussels sprouts for an extra veggie boost.

Traeger Grilled Fish Tacos with Mango Salsa

Nothing beats the smoky flavor of Traeger-grilled fish paired with the sweet tang of mango salsa. Perfect for summer gatherings, these tacos are a breeze to make.

Ingredients

• For the fish:
  • 1 lb white fish fillets (like cod or tilapia)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
• For the mango salsa:
  • 1 ripe mango, diced
  • 1/2 red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 1/4 cup cilantro, chopped
  • 2 tbsp lime juice
  • 1/2 tsp salt
• For serving:
  • 8 small corn tortillas
  • 1 avocado, sliced
  • 1/2 cup sour cream

Instructions

1. Preheat your Traeger grill to 375°F.
2. Brush the fish fillets with olive oil and season both sides with salt, black pepper, garlic powder, and paprika.
3. Place the fish on the grill and cook for 4-5 minutes per side, until the fish flakes easily with a fork.
4. While the fish cooks, combine the mango, red onion, jalapeño, cilantro, lime juice, and salt in a bowl to make the salsa.
5. Warm the tortillas on the grill for about 30 seconds per side.
6. Flake the grilled fish into large pieces.
7. Assemble the tacos by placing fish on each tortilla, topping with mango salsa, avocado slices, and a dollop of sour cream.

The fish is tender and flaky, with a smoky crust that contrasts beautifully with the fresh, vibrant mango salsa. Serve with a cold beer or a margarita for the ultimate summer meal.

Smoked Sweet Potato Wedges with Greek Yogurt Dip

Just when you thought sweet potatoes couldn’t get any better, smoking them takes their natural sweetness to a whole new level. Paired with a tangy Greek yogurt dip, these wedges are a game-changer for your next BBQ or cozy night in.

Ingredients

– For the wedges:
– 2 large sweet potatoes, cut into wedges
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp salt
– For the dip:
– 1 cup Greek yogurt
– 1 tbsp lemon juice
– 1 garlic clove, minced
– 1/4 tsp salt

Instructions

1. Preheat your smoker to 225°F.
2. Toss sweet potato wedges with olive oil, smoked paprika, and salt in a large bowl.
3. Arrange wedges in a single layer on the smoker rack. Smoke for 2 hours, flipping halfway through.
4. While wedges smoke, mix Greek yogurt, lemon juice, minced garlic, and salt in a small bowl for the dip. Chill until serving.
5. Check wedges for tenderness with a fork at the 2-hour mark. If not fork-tender, smoke for an additional 15-30 minutes.
6. Serve smoked sweet potato wedges warm with the Greek yogurt dip on the side.

Great texture meets smoky sweetness in these wedges, with the creamy dip adding a refreshing contrast. Try sprinkling fresh dill over the dip for an extra layer of flavor.

Healthy Traeger Smoked Beef Brisket

Kickstart your smoking game with this Healthy Traeger Smoked Beef Brisket. Perfect for weekend cooks seeking lean, flavorful results without the guilt.

Ingredients

• For the brisket:
  • 1 (10-12 lb) beef brisket, trimmed
  • 2 tbsp coarse black pepper
  • 2 tbsp kosher salt
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
• For the smoke:
  • 4 cups wood chips (hickory or oak)

Instructions

1. Preheat your Traeger grill to 225°F using hickory or oak pellets.
2. Combine black pepper, salt, garlic powder, and onion powder in a small bowl. Rub the mixture evenly over the brisket.
3. Place the brisket fat side up on the grill grate. Insert a meat probe into the thickest part.
4. Smoke the brisket until it reaches an internal temperature of 165°F, about 6 hours. Spritz with water every hour to keep moist.
5. Wrap the brisket tightly in butcher paper. Return to the grill.
6. Continue cooking until the internal temperature reaches 203°F, about 4 more hours.
7. Remove the brisket from the grill. Let it rest wrapped for 1 hour before slicing.

Here’s the payoff: tender, smoky brisket with a perfect bark. Serve it sliced over a bed of greens for a hearty salad or alongside roasted veggies for a balanced meal.

Grilled Chicken Caesar Salad with Homemade Dressing

Absolutely perfect for a summer evening, this Grilled Chicken Caesar Salad brings crunch and zest to your table in no time.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
• For the dressing:
  • 1/2 cup mayonnaise
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• For the salad:
  • 1 large romaine lettuce, chopped
  • 1/2 cup croutons
  • 2 tbsp grated Parmesan cheese

Instructions

1. Preheat grill to medium-high heat (400°F).
2. Brush chicken breasts with olive oil and season with salt and pepper.
3. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F.
4. Let chicken rest for 5 minutes before slicing.
5. In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, minced garlic, Parmesan cheese, salt, and pepper to make the dressing.
6. In a large bowl, toss chopped romaine lettuce with half of the dressing.
7. Add croutons and toss lightly.
8. Top salad with sliced grilled chicken and remaining dressing.
9. Sprinkle with grated Parmesan cheese before serving.

Kick back and enjoy the crisp lettuce against the smoky chicken, with the creamy dressing tying it all together. Try adding avocado slices for an extra layer of texture.

Traeger Smoked Veggie Burgers

Perfect for summer grilling, these Traeger smoked veggie burgers pack a smoky flavor that rivals any meat-based patty. Simple to make, they’re a hit at any barbecue.

Ingredients

• For the patties:
  • 2 cups cooked black beans, drained
  • 1 cup cooked quinoa
  • 1/2 cup breadcrumbs
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
• For smoking:
  • 1 tbsp olive oil
  • Traeger grill set to 225°F
  • Hickory wood pellets

Instructions

1. In a large bowl, mash the black beans until mostly smooth.
2. Add quinoa, breadcrumbs, smoked paprika, garlic powder, onion powder, and salt to the bowl. Mix well.
3. Form the mixture into 4 equal-sized patties, about 1/2 inch thick.
4. Preheat your Traeger grill to 225°F using hickory wood pellets for smoke.
5. Lightly brush each patty with olive oil to prevent sticking.
6. Place the patties directly on the grill grate. Smoke for 45 minutes, flipping once halfway through.
7. Check for a firm texture and a smoky crust before removing from the grill.

These burgers boast a crispy exterior with a tender, flavorful inside. Serve on toasted buns with avocado slices and a spicy mayo for an extra kick.

Smoked Turkey and Kale Stuffed Sweet Potatoes

Nothing beats the comfort of a hearty, nutrient-packed meal that’s as easy to make as it is delicious. Smoked turkey and kale stuffed sweet potatoes are a perfect blend of savory and sweet, offering a satisfying meal any day of the week.

Ingredients

• For the sweet potatoes:
  • 4 medium sweet potatoes
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the stuffing:
  • 1 cup smoked turkey, diced
  • 2 cups kale, chopped
  • 1/2 cup red onion, diced
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
• For the topping:
  • 1/4 cup feta cheese, crumbled
  • 2 tbsp green onions, sliced

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Wash sweet potatoes. Pierce each several times with a fork. Rub with 1 tbsp olive oil and sprinkle with 1/2 tsp salt.
3. Place sweet potatoes on the prepared baking sheet. Bake for 45-50 minutes, or until tender when pierced with a fork.
4. While sweet potatoes bake, heat 1 tbsp olive oil in a large skillet over medium heat. Add red onion and sauté for 2 minutes.
5. Add smoked turkey, kale, garlic powder, smoked paprika, and black pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until kale is wilted and turkey is heated through.
6. Remove sweet potatoes from oven. Let cool for 5 minutes. Slice each potato open lengthwise and fluff the insides with a fork.
7. Divide the turkey and kale mixture evenly among the sweet potatoes. Top with crumbled feta cheese and sliced green onions.

Perfectly balanced, the smoky turkey and earthy kale complement the natural sweetness of the potatoes. For an extra crunch, sprinkle with toasted pecans before serving.

Traeger Grilled Shrimp Skewers with Garlic Butter

Vibrant flavors and simple prep make these shrimp skewers a summer must-try. Fire up your Traeger for smoky, garlicky goodness in minutes.

Ingredients

• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the garlic butter:
  • 1/2 cup unsalted butter, melted
  • 4 garlic cloves, minced
  • 1 tbsp lemon juice
  • 1/4 tsp red pepper flakes

Instructions

1. Preheat your Traeger grill to 400°F with the lid closed for 15 minutes.
2. Thread the shrimp onto skewers, leaving a small space between each.
3. Brush the shrimp skewers with olive oil and season with salt and black pepper.
4. Place the skewers on the grill. Cook for 2-3 minutes per side until pink and opaque.
5. While the shrimp cooks, mix melted butter, minced garlic, lemon juice, and red pepper flakes in a small bowl.
6. Brush the garlic butter over the shrimp during the last minute of grilling.
7. Remove the skewers from the grill. Let them rest for 2 minutes before serving.

Tender shrimp with a smoky char pair perfectly with the rich garlic butter. Serve over a bed of rice or with a crisp salad for a complete meal.

Healthy Smoked Meatloaf with Glaze

Everyone needs a go-to meatloaf recipe that’s both healthy and packed with flavor. This smoked version with a sweet glaze hits all the right notes.

Ingredients

• For the meatloaf:
  • 1.5 lbs lean ground beef
  • 1 cup whole wheat breadcrumbs
  • 1 large egg
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped bell pepper
  • 2 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
• For the glaze:
  • 1/4 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar

Instructions

1. Preheat your smoker to 250°F.
2. In a large bowl, combine all meatloaf ingredients. Mix until just combined to avoid a dense loaf.
3. Shape the mixture into a loaf on a piece of parchment paper. Transfer to the smoker.
4. Smoke the meatloaf for 2 hours, or until the internal temperature reaches 160°F.
5. While the meatloaf smokes, whisk together glaze ingredients in a small bowl.
6. After 2 hours, brush the glaze over the meatloaf. Smoke for an additional 30 minutes.
7. Let the meatloaf rest for 10 minutes before slicing. This ensures juicy slices.

Firm yet tender, this meatloaf boasts a smoky depth balanced by the glaze’s sweetness. Serve it sliced thick on a bed of mashed cauliflower for a low-carb twist.

Traeger Smoked Chicken Thighs with Peach BBQ Sauce

Unlock the secret to juicy, flavorful chicken with this simple yet impressive recipe. Perfect for summer gatherings, it combines smoky thighs with a sweet peach twist.

Ingredients

• For the chicken:
  • 4 chicken thighs, bone-in and skin-on
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
• For the peach BBQ sauce:
  • 1 cup peach preserves
  • 1/2 cup ketchup
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika

Instructions

1. Preheat your Traeger grill to 225°F using hickory pellets for a smoky flavor.
2. Rub chicken thighs with olive oil, then season evenly with salt and pepper.
3. Place thighs on the grill, skin side up. Smoke for 1.5 hours, maintaining 225°F.
4. While chicken smokes, combine all peach BBQ sauce ingredients in a saucepan over medium heat. Simmer for 10 minutes, stirring occasionally, until thickened.
5. After 1.5 hours, brush thighs generously with peach BBQ sauce. Increase grill temperature to 350°F.
6. Cook for an additional 15 minutes, or until internal temperature reaches 165°F and skin is crispy.
7. Remove from grill. Let rest for 5 minutes before serving.

Great for pairing with coleslaw or grilled corn, these thighs boast a perfect balance of smoky and sweet. The peach BBQ sauce caramelizes beautifully, adding a sticky, flavorful glaze.

Grilled Asparagus with Parmesan and Lemon

Easy to make and bursting with flavor, this grilled asparagus dish is a perfect side for any meal. Elevate your greens with a sprinkle of Parmesan and a zest of lemon.

Ingredients

• For the asparagus:
  • 1 lb asparagus, trimmed
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the topping:
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Toss the asparagus with olive oil, salt, and pepper in a large bowl.
3. Place the asparagus on the grill perpendicular to the grates to prevent falling through. Grill for 5-7 minutes, turning once, until charred and tender.
4. Transfer the grilled asparagus to a serving platter. Immediately sprinkle with Parmesan cheese, lemon zest, and drizzle with lemon juice.
5. Tip: For even cooking, select asparagus spears of similar thickness.
6. Tip: Let the asparagus sit for a minute after adding the toppings to allow the cheese to melt slightly.
7. Tip: Use a microplane for fine lemon zest that distributes evenly.

With a crisp texture and a bright, cheesy finish, this dish pairs wonderfully with grilled meats or as part of a veggie platter. Try adding a pinch of red pepper flakes for a spicy kick.

Traeger Smoked Tofu with Asian Greens

Want a smoky, savory dish that’s both simple and satisfying? This Traeger Smoked Tofu with Asian Greens hits all the right notes.

Ingredients

• For the tofu:
  • 1 block (14 oz) extra firm tofu, pressed
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp garlic powder
• For the greens:
  • 4 cups mixed Asian greens (bok choy, kale, spinach), chopped
  • 1 tbsp olive oil
  • 1 tsp ginger, minced
• For serving:
  • 1 tbsp sesame seeds
  • 1 tbsp green onions, sliced

Instructions

1. Preheat your Traeger grill to 225°F using hickory pellets for a smoky flavor.
2. Cut the pressed tofu into 1-inch cubes. In a bowl, mix soy sauce, sesame oil, and garlic powder. Toss the tofu in the marinade until evenly coated.
3. Place the tofu on the grill grate. Smoke for 1 hour, flipping halfway through, until the tofu is firm and has a smoky crust.
4. While the tofu smokes, heat olive oil in a large skillet over medium heat. Add ginger and sauté for 30 seconds until fragrant.
5. Add the Asian greens to the skillet. Stir-fry for 3-4 minutes until just wilted but still vibrant.
6. Remove the tofu from the grill. Serve over the sautéed greens, garnished with sesame seeds and green onions.

Vibrant and packed with umami, this dish offers a perfect balance of textures—crispy tofu against tender greens. Try it over steamed rice or alongside a spicy kimchi for an extra kick.

Healthy Smoked Sausage and Vegetable Foil Packets

You’ll love how easy these Healthy Smoked Sausage and Vegetable Foil Packets are to make. Perfect for a quick dinner or outdoor cooking.

Ingredients

• For the packets:
  • 1 lb smoked sausage, sliced into 1/2-inch pieces
  • 2 cups bell peppers, sliced
  • 2 cups zucchini, sliced
  • 1 cup red onion, sliced
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Preheat grill to medium-high heat, about 400°F.
2. In a large bowl, combine smoked sausage, bell peppers, zucchini, and red onion.
3. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
4. Divide the mixture evenly among 4 large sheets of aluminum foil.
5. Fold the foil over the mixture and seal the edges tightly to form packets.
6. Place the packets on the grill and cook for 15-20 minutes, flipping once halfway through.
7. Remove from grill and let sit for 2 minutes before opening.

With a smoky flavor and tender-crisp vegetables, these foil packets are a hit. Serve them straight from the foil for easy cleanup or over rice for a heartier meal.

Conclusion

Feasting on these 18 Delicious Healthy Traeger Recipes ensures a year-round journey of flavor and nutrition. Whether you’re a seasoned grill master or a curious newcomer, there’s something here for every season and every palate. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy grilling!

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