GRILLED MERGUEZ SAUSAGES AND VEGGIES WITH CRISPY CHICKPEAS

Makes:

8 servings

For the garlic mayonnaise and serving:

2 cloves garlic

1 medium lemon

½ cup mayonnaise

½ teaspoon kosher salt

½ cup mixed tender fresh herbs, such as parsley, cilantro, dill, fennel fronds, mint and chives

For the mixed grill:

8 (about 8-inch) skewers

1 (about 15-ounce) can garbanzo 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 pound merguez sausage (4 to 5 links)

¼ cup plus 2 tablespoons vegetable oil, divided, plus more for the grill grates

2 ¼ teaspoons kosher salt 2 tablespoons olive oil

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

2. Finely grate 2 garlic cloves into a small bowl. Finely grate the zest of ½ medium lemon into the bowl. Halve the lemon and juice one half into the bowl (about 1 ½ tablespoons); reserve the remaining lemon half. Add ½ cup mayonnaise and ½ teaspoon kosher salt to the bowl and stir to combine. Refrigerate until ready to serve.

3. Pick ½ cup mixed fresh herb leaves, tear into bite-sized pieces and refrigerate.

4. Heat an outdoor grill for direct, medium-high heat. Meanwhile, prepare the mixed grill ingredients.

5. Line half a baking sheet with paper towels. Drain and rinse 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.

6. 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 ½-inch-thick planks and place in a small bowl.

7. Place 1 pound merguez sausages on a separate plate. Brush everything on the baking sheets and sausages (brush those last if serving vegetarians) with ¼ cup of the vegetable oil. Season the vegetables with 2 ¼ teaspoons kosher salt.

8. When the grill is ready, scrub the grates clean if needed. Oil the grates with a paper towel dipped in vegetable oil.

9. 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 vegetable oil. When the oil shimmers, 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 ½ 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

½ 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 ½ minutes per side. Transfer to a clean plate if feeding vegetarians.

10. 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.

11. Decoratively arrange all the grilled foods on a platter, placing the sausages on a separate plate if serving vegetarians. Drizzle 2 tablespoons olive oil and squeeze the reserved half lemon over the vegetables.

12. Dollop the garlic mayonnaise over the vegetables, or serve separately in a bowl. Garnish the platter with the reserved herbs.