Grilled Brats and Vegetables with Creamy Dill Sauce is a simple summer dinner that brings big flavor with minimal effort. Juicy brats and perfectly charred veggies are served with a cool, tangy dill sauce that ties everything together beautifully. It’s the kind of meal that feels just right for backyard get-togethers or a laid-back weeknight.
You’ll love how easy this is to pull together. The grill does most of the work, caramelizing the vegetables and adding that smoky depth to the brats. The creamy dill sauce is a cool contrast, and it takes just minutes to mix up. This dish is hearty, fresh, and ready in under 30 minutes.
This recipe is adapted from The Modern Proper’s recipe. We love the inspiration this recipe gave us for a fun weeknight grilling recipe that we can make on repeat.
Helpful Tips
- Don’t over-crowd the grill. Give the veggies space so they char rather than steam.
- Be patient. The key to good grill marks is to be patient and leave it alone. Don’t move them around until it is time to flip them so they have time to get good color.
- Make the sauce ahead. It tastes even better after it’s had time to chill and let the flavors meld.
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Grilled Brats and Vegetables with Creamy Dill Sauce
Ingredients
- 4 brats
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 4 ounces asparagus about 12 spears
- 1 zucchini quartered lengthwise
- 1 small red onion sliced
- 1 tablespoon extra-virgin olive oil
- salt and black pepper to taste
For the dill sauce:
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 small clove garlic minced
- 3 tablespoons fresh dill plus more for garnish
- 1/4 teaspoon onion powder
- 2 teaspoons fresh lemon juice
- 1/4 cup Parmesan cheese freshly grated
- salt to taste
Instructions
- Preheat the grill to medium high heat. Once hot, add the brats and cook to 165° F(75°C) internal temperature, turning occasionally on the grill for even cooking.
- Mix the vegetables together with the olive oil and season well with salt and pepper. Place them on the grill alongside the brats. Do not touch for 2-3 minutes. Flip and continue cooking for 2 more minutes, untouched. Remove from the grill.
- For the sauce, mix all ingredients in a bowl until well combined. Chill until needed.
- Once all the food is cooked, arrange it on a platter. Drizzle with dill sauce and garnish with fresh dill.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.