Vegetarian Build-Your-Own Brat Bar

Fun to assemble and present - vegetarians and meat eaters alike will love this version of a Build-Your-Own-Brat Bar.

Step: 1

Preheat oven to 375 degrees F.

Step: 2

Heat large, well-seasoned grill pan over medium-high heat. Gently pat links very dry with a paper towel. Sear links on each side until grill marks are dark brown, 2 to 3 minutes per side. Transfer to a foil-lined oven and let cook 8 to 10 minutes, or until firm, and center is no longer pink when sliced.

Step: 3

For the whole grain honey mustard, combine both mustards and honey in a small bowl. Whisk well to combine. Serve immediately or refrigerate for up to 1 week.

Step: 4

For the easy saffron aioli, combine lemon juice, saffron, and garlic in a small bowl. Let rest 10 minutes. Add mayonnaise and mix well to combine. Serve immediately or refrigerate for up to 3 days.

Step: 5

For the quick-pickled red cabbage, combine cabbage, vinegar, salt, and sugar in a bowl. Massage with hands and mix well to combine. Let rest 30 minutes, stirring every 10 minutes to combine. Serve immediately or cover and refrigerate for 2 days.

Step: 6

Transfer cooked links to a serving board with whole grain honey mustard, saffron aioli, pickled red cabbage, kimchi, scallions, and French baguette. Serve immediately.

Per Serving: 211 calories; protein 5.1g; carbohydrates 26.6g; fat 9.5g; cholesterol 4.2mg; sodium 727.6mg.

One of most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re making pasta, make sure for a simple healthy dish . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

This also can make to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can make a dish do more often .