In a small bowl, mash everything together. Wrap with plastic wrap into a small log. Refrigerate until ready to use.
corn, shucked, cleaned and cut crosswise into thirds
zucchini, cut diagonally into ¾” slices
red bell peppers, seeded and cut into ¾” thick slices
Beer Brats halved crosswise
In a large bowl, toss corn, zucchini, red bell peppers, cherry tomatoes, Beer Brats, olive oil, sea salt, and black pepper. Transfer to a baking sheet and bake until vegetables are slightly charred and brats are cooked through (~25 mins).
Just before serving, sprinkle with parsley and chives. Serve on a large platter with slices of mustard butter.