Grilled bratwurst with peppers and onions

Yield: 4 servings

Measure Ingredient
1 tablespoon Olive oil
1 \N Red bell pepper, large, cut
\N \N Into 1/4-inch rings
1 \N Yellow bell pepper, large,
\N \N Cut into 1/4-inch rings
1 large Onion, cut into 1/4-inch
\N \N Slices
8 \N Uncooked bratwurst*
4 \N Hard rolls, halved and
\N \N Buttered, optional
\N \N Garnish:
\N \N Dill pickles
\N \N Mustard

*Note: For mail order brats: Sheboygan's Meat Market (800) 733-GIFT Prepare grill.

In a bowl drizzle oil over pepper rings and onion slices, tossing to coat well. Grill peppers and onions on an oiled rack set 5 to 6 inches over glowing coals 3 minutes on each side, or until tender.

(Alternatively, peppers and onions may be grilled in batches in a hot well-seasoned ridged grill pan over moderately-high heat.) Transfer peppers and onions to a bowl.

Grill bratwurst, turning them, until golden and just cooked through (about 160 degrees on an instant-read thermometer), 20 minutes.

Put a pair of brats, cut in half lengthwise and stacked on each roll.

Top with peppers, onions, pickles and mustard.

Yield: 4 servings

COOKING LIVE SHOW #CL9157

Recipes courtesy Gourmet magazine

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