Grilled Vegetables and Bratwurst

Course : Grilled Vegetables
Serves: 4
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1/2 cup Watkins Original Grapeseed Oil
1/4 cup white wine vinegar
1 tablespoon Watkins Italian Salad Dressing Blend
3 tablespoons Watkins Onion Mustard -- more if desired
1 pound new small potatoes -- quartered
1 medium onion -- cut into wedges
1 Teaspoon Watkins Cracked Black Pepper
4 links bratwurst
3 Medium sweet bell peppers -- red, yellow or green

Preparation / Directions:

For sauce, mix together Grapeseed Oil, wine vinegar, Salad Dressing Blend and Onion Mustard. Set aside 1/4 cup of this sauce for bastin bratwurst and peppers. To make foil packet, tear off a large piece of heavy foil. Fold in half to make double thickness. Place potatoes and onions in center of foil. Drizzle remaining sauce over potatoes and onions. Sprinkle to taste with Cracked Black Pepper. Bring up sides of foil; seal with a double fold, leaving a little room for steam to build. In a covered grill, arrange preheated coals around a drip pan. Coals should be about medium. Place foil packet directly over coals. Lower grill hood and grill for 25 minutes. Turn over foil packet. Place the bratwurst over drip pan; brush with some of the reserved sauce. Cover and grill 15 minutes. Meanwhile, quarter peppers lengthwise, remove seeds and membrane. Place peppers on grill rack directly over coals. Turn over foil packet and bratwurst. Brush meat and peppers with remaining sauce. Cover and grill 7 to 8 minutes, turning peppers once halfway through cooking. Grill until peppers and potatoes are tender and bratwurst juices run clear. Makes 4 main dish servings.


Nutritional Information:

268 Calories (kcal); 22g Total Fat; (74% calories from fat); 12g Protein; 5g Carbohydrate; 51mg Cholesterol; 474mg Sodium

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