1/2 cup olive oil
1/2 cup sherry vinegar
3 tablespoons Dijon mustard
2 tablespoons chopped fresh basil
2 tablespoons honey
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
3 cloves garlic, minced
12 button mushrooms, cleaned and stemmed
12 heirloom cherry tomatoes
1 Anaheim chile pepper, stemmed and seeded, cut into 1/2-inch chunks
1 yellow squash, cut into 1/2-inch chunks
1 zucchini, cut into 1/2-inch chunks
12 ounces halloumi cheese, cut into 1/2-inch chunks
1 medium ripe avocado
1 cup sour cream
1/4 cup chopped fresh dill, plus a few sprigs for garnish
2 scallions, white and green parts, thinly sliced
1 clove garlic, minced
1/2 medium jalapeno, minced, seeded for milder heat
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
Chips or vegetable crudites, for serving
If you are traveling from a prep area to another grilling destination, pack an "On the Go Grilling bag." Some suggested items to include to make cooking cleaner and easier are things like heat resistant gloves, matches, a mini cutting board, salt, pepper towels, tongs, disposable gloves, paper towels, a knife, trash bags, newspaper and kitchen shears or scissors.
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