Brat Night; Sara Style, Taking a Classic and Making it Mine.

These are Tomato Basil Brats, We grilled them alongside barbecue brushed pineapple slices, thick cut beets, onions, sauerkraut and zucchini and served them atop thick cut country white bread (brushed with olive oil and 1,000 island dressing) from Batch Bakery. My beets and onions were marinated in red wine, vinegar, olive oil and garlic, and the zucchini was brushed with the marinade as it was grilled. I poured beer on the brats while they cooked. Why you ask? Because I'm bad.