Ingredients
The following ingredients have 4 Servings
- 1/2 cup soy sauce
- 1/4 cup apple juice concentrate
- 3 Tbsp. spicy mustard
- 2 medium sweet red peppers, cut into 1-in. pieces
- 1 medium green pepper, cut into 1-in. pieces
- 1 medium yellow summer squash, cut into 1/2-in. cubes (I used zucchini cut in to slices and the cu the slices in half)
- 1 medium onion, cut into wedges
- 1 pkg. (19.76 oz.) Johnsonville® Brats or 1 pkg. (19.76 oz.) Johnsonville® Cheddar Brats (I use the regular brats)
- Metal or wooden skewers
Instruction
- In a large resealable plastic bag, combine the soy sauce, apple juice concentrate and mustard; add vegetables. Seal bag; refrigerate for one hour.
- Place brats in large sauce pan and add enough water to cover brats. Parboil on med-high heat for about 10 minutes. Remove from pan and allow to cool slightly.
- Slice each brat into 5 equal pieces and thread onto metal or soaked wooden skewers, alternating with the vegetables.
- Brush with reserved marinade and grill over medium heat until vegetables are tender and brats are golden brown, turning and basting frequently with reserved marinade. Serve immediately.
