Cheddar Brat Kabob
- 1 package
apple juice concentrate
sweet red peppers, cut into 1-inch pieces
green pepper, cut into 1-inch pieces
yellow summer squash, cut into 1/2-inch cubes
In a large resealable plastic bag, combine the soy sauce, apple juice concentrate and mustard; add vegetables. Seal bag; refrigerate for one hour.
Place brats in a large saucepan and add enough water to cover brats. Parboil on medium-high heat for about 10 minutes.
Remove from pan and allow to cool slightly. Slice each brat into 5 equal pieces and thread onto metal or soaked wooden skewers, alternating with the vegetables.
Brush with reserved marinade and grill over medium heat until vegetables are tender and brats are golden brown, turning and basting frequently with reserved marinade. Serve immediately.