1 pound merguez sausage (4 to 5 links)

1/4 cup plus 2 tablespoons vegetable oil, divided, plus more for the grill grates

2 1/4 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.

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 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.

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

7. 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.

8. 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.

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

Recipe notes: The garlic mayonnaise can be made up to three days ahead and refrigerated in an airtight container. Leftovers can be refrigerated in an airtight container up to three days.

(Amelia Rampe is senior recipe editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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