Grilled Bratwurst with Vegetable Kabobs
We enjoyed our rotisserie vegetables (including radishes) so much at Carnivore last night that we decided to throw some veggie kabobs on the grill to go with the bratwurst we had picked up at our local grocery store, Ballard Market. Everything grilled up beautifully and the radishes had a lovely sweetness to them.
Makes 4 servings
4 bratwurst sausages
8 large mushrooms
8 large radishes
2 green peppers
1 sweet onion
Olive oil, salt and pepper
- Heat grill to 400 degrees.
- While grill is heating, prepare vegetable kabobs. Cut onion into wedges and green pepper into slices. Remove tops/bottoms from radishes. Thread vegetables onto skewers and coat lightly with olive oil.
- Grill sausages for about 20 minutes or until done, turning occasionally.
- After the sausages have been on the grill for about 5 minutes, add the vegetable kabobs to the grill and cook for 15 minutes or until desired doneness is reached, turning occasionally.