This Memorial Day, I am so excited to host my friends and grill all the delicious things for them. Instead of opting for burgers and dogs, I’m going into full-on celebration mode with an abundant mixed grill.
With sausage, halloumi, pita bread, veggies, and more, this spread isn’t just a combination of my favorite grilled foods—it’s a strategic assortment of flavors and textures that guarantees every bite is delicious. Here’s how I make it happen.
How to Host a Mixed Grill Party
A mixed grill is a fun way to kick off grilling season, and its customizable nature makes it perfect for guests. The veggies featured here—fennel, tomatoes, summer squash, endive, and scallions—are very complementary to the spicy, lamby merguez sausage. But if you prefer another sausage or want to switch up the veggies, feel free to build your own platter and use this recipe as a guideline. (Romaine wedges are a great sub-in for the endive!)
One thing you shouldn’t skip? The halloumi. The firm cheese, which hails from Cyprus, is tangy and salty and has a high melting point, making it perfect for the grill. Slice it into planks and toss it on the grates, where it will take on the most gorgeous grill marks. Just be mindful to only grill one side: Grilling both sides will dry out the cheese, making it less pleasant to eat.
If you’re serving vegans or vegetarians, grill the vegetables first to prevent cross-contamination, then cook the bread, and cheese, and finish with any meat. I like to get everything prepped and onto a sheet tray before I start, which makes it easy to get it all from the kitchen to the grill. Then, I place each ingredient back onto the tray as it comes off the grill. If you start building the platter while you’re cooking, you could lose track of what’s happening on the grill. Plus, you may want to separate any meat from the platter for serving.
