- Preheat oven to 425F..
- In a large bowl mix together the squash/zucchini, pepper, and onion. Drizzle with 2 tsp olive oil and 2 tsp balsamic vinegar. Season with a little salt, pepper, and a few dashes of garlic powder. Mix well and set aside.
- Add diced potatoes to a large sheet pan and toss with remaining 1 tsp olive oil. Sprinkle with salt, pepper, and a dash of garlic powder.
- Roast potatoes for 10 minutes then remove from oven and toss with the remaining veggies. Place bratwursts on top.
- Roast everything for another 20 minutes until potatoes and brats are browned and crispy and the veggies are nice and caramelized. Enjoy!