Chop all the ingredients into bite-sized chunks.
Place everything on a sheet of foil and add plenty of butter, salt and pepper.
Making the foil packet:
1) Start by cutting a piece of heavy-duty tin foil big enough to fit your meal. Maybe 12-18 inches long.
If convenient, you can mist the foil with non-stick cooking spray.
2) Layer your food directly in the center of your foil. Remember to put the items that take longer to cook on the outside so they are exposed directly to the heat.
3) Bring the two longer edges together above the food. Fold the edges together down twice, creating the top seal.
4) Press the shorter side edges together and fold, creating a secure packet. Cook in the oven, on the grill, or over hot coals.
Nick will often use cheddar smokies for a meat and sometimes he throws in some garlic kolbassa or similar. He has also used chunks of beef and bacon.
Smaller packages are easier to handle and your dinner will cook faster.
Double up on your foil if you are planning on eating directly from the foil packet
Flip the foil packet often to cook evenly and prevent burning.