This dish is a varition of a dish my son used to fix when we lived in Ohio. There we would boil the brats on the stove (usually in beer - this was before I was in AA) and finish them on the grill. The grill he had then was a gas grill with a burner on the side so after the prep work was done he would do the relish mix on the side burner. I took his relish mix basics and added to it to create my own pepper relish.
I try to use a variety of peppers. (Last night when I fixed this I made basically a double recipe. This is great for lunches the next day or to slice up and warm up and add to eggs.) I used one each of red, yellow, orange and green peppers. I also used two spicy peppers I can't remember the name of! All julienned. I am almost out of onions so I used the one medium sized onion that I had and then fine cut a leek. I also used three cloves of garlic I minced as we like the garlic.
I use a pepper mix as I have difficulty in digesting just green peppers and also because I love the look of the different colors and the taste of the blend.
I browned my brats on the stove and then transfered them to a large baking dish. When they were finished I poured the pepper mixture over top and let cook an additional 5 mins.
These are good served on buns or just a plate cut up.
I don't use a lot of herbs in this other than the ones listed. The red peppers and caynanne pepper is to add a little kick to the mixture and the basil to inhance the flavor. Too many spices in this mixture would be over whelming.