Summer Mixed Grill

Ingredients:

This recipe is truly a make it your own meal! Use whatever you have on hand or buy your favorites and put them all into one meal, can't beat that!

Here is what we like, but feel free to omit or substitute to suit the taste and size of the crowd you are feeding.

For the mixed grill:

• A variety of meats from our Mixed Grill Bundle
• 8 (about 8-inch) skewers
• 1 (about 15-ounce) can  garbanzos beans
• 6 (about 6-inch) pita breads
• 1 bunch  scallions
• 1 medium zucchini (about 8 ounces)
• 1 medium yellow summer squash (about 8 ounces)
• 1 pint cherry tomatoes (about 12 ounces)
• 2 medium endives
• 1 large fennel bulb (about 1 pound)
• 8 to 9  ounces halloumi cheese
• 1/4 cup plus 2 tablespoons ghee, divided, plus more for the grill grates
• 2 1/4 teaspoons kosher salt
• 2 tablespoons olive oil

For the garlic mayonnaise and serving:

• 2 cloves garlic
• 1 medium lemon
• 1/2 cup mayonnaise
• 1/2  teaspoon kosher salt
• 1/2 cup mixed tender fresh herbs, such as parsley, cilantro, dill, fennel fronds, mint, and chives

Cooking Instructions:

1. If using wooden skewers, soak 8 skewers in water for 1 hour. Meanwhile, make the garlic mayo and prep the herbs.

Make the garlic mayonnaise:

1. Finely grate 2 garlic cloves into a small bowl. Finely grate the zest of 1/2 medium lemon into the bowl. Halve the lemon and juice one half into the bowl (about 1 1/2 tablespoons); reserve the remaining lemon half. Add 1/2 cup mayonnaise and 1/2 teaspoon kosher salt to the bowl and stir to combine. Refrigerate until ready to serve.
2. Pick 1/2 cup mixed fresh herb leaves, tear into bite-sized pieces, and refrigerate.

Make the mixed grill: 

1. Heat an outdoor grill for direct, medium-high heat. Meanwhile, prepare the mixed grill ingredients.
2. Line half a baking sheet with paper towels. Drain and rinse and 1 can garbanzo beans, then place on the paper towels. Prepare the following, placing them on the other half the baking sheet: Halve 6 pita breads. Trim 1 bunch scallions. Halve 1 medium zucchini and 1 medium yellow squash lengthwise.
3. Prepare the following and place on a second baking sheet: Skewer 1 pint cherry tomatoes (5 to 6 per skewer). Quarter 2 endives lengthwise through the core. Trim 1 large fennel bulb, then cut through the core into 8 wedges. Cover the endive and fennel with a damp paper towel to keep from oxidizing. Cut 8 to 9 ounces halloumi crosswise into 1/2-inch thick planks and place in a small bowl.
4. Place meat on a separate plate. Brush everything on the baking sheets and sausages (brush those last if serving vegetarians) with 1/4 cup of the ghee. Season the vegetables with 2 1/4 teaspoons kosher salt. 
5. When the grill is ready, scrub the grates clean if needed. Grease the grates with a paper towel dipped in ghee or coconut oil.
6. Grill each ingredient uncovered, working in a few batches so that the grill is not crowded. Return each ingredient to the baking sheet as it is ready:

• Heat a cast iron skillet directly on the grill grates until hot. Add 2 tablespoons ghee. When the ghee is hot, add the garbanzo beans and discard the paper towel. Cook until the beans are starting to char and crisp, about 2 minutes. Return the beans to the baking sheet and remove the skillet from the grill (careful, hot!).
• Grill the fennel until crisp-tender and charred in spots, about 3 minutes per side.
• Grill the tomato skewers until charred in spots and starting to burst, about 1 1/2 minutes.
• Grill the zucchini and yellow squash until crisp-tender and grill marks appear, about 2 minutes per side.
• Grill the endive until charred in spots and starting to wilt, about 1 1/2 minutes per side.
• Grill the scallions perpendicular to the grill grates until charred in spots, about 2 minutes.
• Grill the pita until charred in spots, 30 seconds to 1 minute per side.
• Grill the halloumi on only one side until grill marks appear, about 45 seconds, then remove from the grill with a spatula.
• Grill the sausages until charred in spots and cooked through, about 2 1/2 minutes per side. Transfer to to a clean plate if feeding vegetarians.

1. Cut the zucchini and squash crosswise into 1-inch pieces. Coarsely chop the scallions. Toss the zucchini and scallions together. Quarter each sausage crosswise on a slight diagonal and slice meat.
2. Decoratively arrange all the grilled foods on a platter. Drizzle 2 tablespoons olive oil and squeeze the reserved half lemon over the vegetables.
3. Dollop the garlic mayonnaise over the vegetables, or serve separately in a bowl. Garnish the platter with the reserved herbs.

Recipe inspired by and credit to: thekitchn.com