August Recipe: Grilled Brats with Summer Veggies

Grilled Brats with Summer Veggies

An easy, energy-saving summer meal using what’s abundant and affordable in August

August gardens and grocery store discount racks are overflowing with fresh, flavorful produce like zucchini, bell peppers, and onions. These grill-friendly veggies pair beautifully with brats or other sausages and offer a healthy, colorful addition to your plate. Grilling outdoors keeps your home cooler and can help lower summer energy bills—plus, it’s fun and great for gatherings!

Ingredients

Be sure to adjust to your preferences and what you can find in abundance, on sale, or in your garden.

• 4-8 Brats or other sausages (pork, turkey, veggie, etc.)

• 1 medium zucchini, sliced into rounds or spears

• 1-2 bell peppers, any color, cut into strips or halves

• 1 large onion, sliced into thick rings or wedges

• 1 ear of corn, husked and cut in half (optional but great grilled!)

• 1-2 tomatoes, halved or sliced thick (optional—grilled tomatoes add juiciness!)

• 1-2 mushrooms (portobello or cremini), sliced thick (optional)

• 1–2 tbsp oil

• Salt, pepper, and your favorite herbs (like thyme, oregano, or basil)

• Buns, mustard, or your favorite brat toppings

Cooking

• Prep your veggies: Slice everything thick enough to hold up on the grill. Toss veggies in oil, salt, pepper, and optional herbs.

• Heat the grill: Gas, charcoal, or even a grill pan on the stovetop will work. Even a George Foreman Grill can get the job done.

• Grill the brats: Turn them occasionally until browned and cooked through (about 15 minutes).

• Grill the veggies: Cook until lightly charred and tender. Corn may take a bit longer; tomatoes and mushrooms cook quickly.

• Serve it up: Pile your brats into buns with grilled onions and peppers. Serve with grilled zucchini, corn, or other veggies on the side. You can even skip the bun and do a grilled brat-and-veggie bowl!