Instructions

1. If using wooden skewers, soak 8 skewers in water for 1 hour. Meanwhile, make the garlic mayo and prep the herbs.
2. Make the garlic mayonnaise:
3. 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.
4. Pick 1/2 cup mixed fresh herb leaves, tear into bite-sized pieces, and refrigerate.
5. Make the mixed grill:
6. Heat an outdoor grill for direct, medium-high heat. Meanwhile, prepare the mixed grill ingredients.
7. 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.
8. 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.
9. Place 1 pound merguez sausages on a separate plate. Brush everything on the baking sheets and sausages (brush those last if serving vegetarians) with 1/4 cup of the vegetable oil. Season the vegetables with 2 1/4 teaspoons kosher salt.
10. When the grill is ready, scrub the grates clean if needed. Oil the grates with a paper towel dipped in vegetable oil.
11. 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:
12. 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!).
13. Grill the fennel until crisp-tender and charred in spots, about 3 minutes per side.
14. Grill the tomato skewers until charred in spots and starting to burst, about 1 1/2 minutes.
15. Grill the zucchini and yellow squash until crisp-tender and grill marks appear, about 2 minutes per side.
16. Grill the endive until charred in spots and starting to wilt, about 1 1/2 minutes per side.
17. Grill the scallions perpendicular to the grill grates until charred in spots, about 2 minutes.
18. Grill the pita until charred in spots, 30 seconds to 1 minute per side.
19. Grill the halloumi on only one side until grill marks appear, about 45 seconds, then remove from the grill with a spatula.
20. 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.
21. 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.
22. 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.
23. Dollop the garlic mayonnaise over the vegetables, or serve separately in a bowl. Garnish the platter with the reserved herbs.