Directions

1. Mix 1/3 cup beer, the mustard, oil, thyme and Sriracha in a small bowl.
2. Mix sauerkraut, brown sugar, 1/2 cup beer and 3 tablespoons of the mustard mixture in a 12x8-inch disposable foil pan; put off to the side.
3. Apply a generous coat of all but 2 tablespoons of the mustard mixture on the zucchini and pepper.
4. Put the brats, vegetables and pan of sauerkraut directly on the rack of a gas or charcoal grill over medium heat. Grill, covered, for 10 to 15 minutes or until brats are cooked through (160 degrees) and vegetables are crisp-tender. Rotate and coat the vegetables with the remaining mustard mixture halfway through cooking. As ingredients finish cooking, transfer them to the pan, cutting peppers and brats into large pieces. If it wasn't already, place pan on grill; heat a few minutes to blend flavors and warm sauerkraut.