Grilled Brat Kabobs with Marinated Vegetables
For an easy grilling recipe, try making grilled brat kabobs. These savory skewers are loaded with juicy bratwurst and colorful marinated vegetables. Make them for summer barbecues, tailgate parties, or a quick weeknight meal.
Servings 6
Calories 447kcal
Equipment
- 12 wooden skewers soaked in water 1 or more hours
Ingredients
Brat Kabobs
- 1 lb Brats thickly sliced
- 1 medium yellow squash thickly sliced
- 1 medium zucchini thickly sliced
- 1 red onion chopped into large pieces
- 1 red bell pepper chopped into large pieces
- 2 cups fresh mushrooms
Marinade
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon Dijon Mustard
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Italian Seasoning
- Salt and pepper to taste
Instructions
- In a large bowl or ziplock bag, add yellow squash, zucchini, red onion, red bell pepper, and fresh mushrooms.1 medium yellow squash, 1 medium zucchini, 1 red onion, 2 cups fresh mushrooms
- In a small mixing bowl, mix olive oil, red wine vinegar, Dijon mustard, garlic powder, onion powder, and Italian seasoning. Salt and pepper to taste.½ cup olive oil, ¼ cup red wine vinegar, 1 teaspoon Dijon Mustard, 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon Italian Seasoning, Salt and pepper to taste
- Add marinade to vegetables and marinate for 4 or more hours.
- Alternatively thread brats and marinated vegetables on skewers.1 lb Brats
- Grill for 15 to 20 minutes or until brats reach an internal temperature of 160°. Serve.
Video
Notes
Note: Soaking the wooden skewers prevents them from burning. You can use metal skewers also.
Nutrition
Calories: 447kcal | Carbohydrates: 9g | Protein: 13g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Cholesterol: 56mg | Sodium: 657mg | Potassium: 621mg | Fiber: 2g | Sugar: 4g | Vitamin A: 763IU | Vitamin C: 39mg | Calcium: 46mg | Iron: 1mg