1. Preheat grill to a medium heat. For charcoal grills, coals should be ash covered.
2. Rinse vegetables and pat dry. Prepare bell peppers by removing stem and seeds. Slice into thin strips. Cut zucchini in half width-wise, then cut each section in half lengthwise. Slice each section lengthwise to make zucchini sticks. Cut red onion into thin slices, then cut slices in half.
3. Tear off two sheets of aluminum foil 12 in. x 12 in. Evenly divide all of the vegetables between the two sheets of aluminum foil, piling them in the middle of the foil. Drizzle 1 Tbsp. of olive oil over each pile of vegetables, then add 1/2 tsp. Garlic & Herb seasoning to each packet, followed by 1/4 tsp. of chili powder. Fold up the sides to create a foil package. There should not be any large openings in the foil packets.
4. Once the grill is ready, place the vegetable foil packets at the edge of the grill, out of direct heat. Place the sausages over direct heat or overtop of the charcoal if using a charcoal grill. Allow sausages and vegetables to cook for about 15-20 minutes, or until sausages reach an internal temperature of 160 degrees F.
5. While the sausage & vegetables are on the grill, prepare the frozen cauliflower rice according to package directions and wash and chop the cilantro.
6. To serve, evenly divide the cauliflower rice between six bowls or plates. Top with cooked vegetables. Slice the sausages and add to each bowl. Garnish with chopped cilantro.