Cooked - Andouille with Zucchini, Almonds & Tomato

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2 lbs. Andouille sausage, sliced on the bias

2 cups Zucchini, small diced

1 cup Toasted Almonds

1 cup fresh Cilantro leaves, chopped

1 (14 oz.) can diced San Marzano tomatoes with juices

½ tbsp. cumin seeds, toasted and ground

Kosher salt and freshly ground black pepper

1 cup dry white wine

Preheat a grill or grill pan to medium-high heat.
Lay out 4 large pieces of aluminum foil. In the center of each piece, put ¼ of the andouille, ½ cup zucchini, ¼ cup almonds, ¼ cup cilantro, and a little less than ½ cup tomatoes with juices. Season with the cumin, salt, and pepper. Bring up all 4 corners of the foil to begin to form a pouch. before sealing, add ¼ cup white wine to each packet. Tightly seal each packet.
Put the packets on the grill and close the lid (or cover, if using a grill pan). Cook until hot throughout, about 4 minutes. Remove from the grill, open, and serve immediately.