Enjoy the smoky goodness of grilled brats with peppers and onions. With just a handful of veggies, you've got the makings of a great brats dinner in less than 30 minutes!
Place the bratwurst sausages on the hot grill and allow to cook for five minutes. Turn and cook another five minutes. Continue turning and cooking the brats until they reach an internal temperature of 160 degrees. This should take 15 to 20 minutes.
Meanwhile in a large skillet, heat the oil until shimmering. Add the peppers and onions and sauté quickly until tender, but still slightly crisp.
Season to taste with salt and pepper. Stir in the oregano and red wine vinegar. Toss the peppers with cooking tongs to distribute the seasonings
When the brats are done cooking, remove them from the grill.
Serve the brats in buns. Divide the peppers and onions among the brats. Add additional condiments if you like.
Notes
Cooking tips: As you're cooking the brats, remember to turn them often on the hot grill, to prevent burning them. Use tongs so as not to poke the casing. You want all the juices to stay inside.Leftovers: Promptly store leftovers in an airtight container for up to 4 days in the refrigerator. If you anticipate having leftovers, serve the buns, brats, and veggies buffet style so as not to get the leftovers soggy.If you've got lots of leftover brats and not enough folks to eat them, you can definitely freeze them to reheat at a later date. Chill them and wrap for freezing. Store in the freezer for up to a month. To serve, reheat in the microwave or in a skillet.Ironically, hot dog buns come in packages of 8 while brats typically come in packages of 5. Unless you're preparing 40 brats with peppers and onions, it will never come out even. You can freeze leftover buns or uncooked brats, depending on what you have more of.Nutritional values are approximate and based on 1 bratwurst, 1 bun, and ⅛ of the vegetable mixture.