Grilled Brats and Vegetables with Creamy Dill Sauce
Grilled Brats and Vegetables with Creamy Dill Sauce is a simple summer dinner that brings big flavor with minimal effort.
Servings: 4 Servings
Calories: 426kcal
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
Calories: 426kcal | Carbohydrates: 12g | Protein: 16g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 0.003g | Cholesterol: 54mg | Sodium: 675mg | Potassium: 629mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1373IU | Vitamin C: 106mg | Calcium: 149mg | Iron: 2mg