When we decided to marinate veggies in a tasty bourbon sauce and serve them with grilled bratwurst, this recipe made our VIP tailgate party list!
—MARY LEVERETTE COLUMBIA, SC
PREP: 20 MIN. + MARINATING • GRILL: 15 MIN. • MAKES: 6 SKEWERS
1/2 cup reduced-sodium soy sauce
1/2 cup bourbon
3 tablespoons brown sugar
1 teaspoon seasoned salt
1/4 teaspoon cayenne pepper
2 cups whole mushrooms
2 medium sweet red peppers, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1 medium onion, cut into wedges
1 package (16 ounces) uncooked bratwurst links, cut into 1-inch slices
1. In a large resealable plastic bag, combine the first five ingredients. Add the vegetables; seal bag and turn to coat. Refrigerate for at least 1 hour.
2. Drain and reserve marinade. On six metal or soaked wooden skewers, alternately thread the vegetables and bratwurst.
3. Spoon some reserved marinade over the vegetables and bratwurst. Grill, covered, over medium heat for 15-20 minutes or until bratwurst is no longer pink and vegetables are tender, turning and basting frequently with reserved marinade during the last 5 minutes.