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Bacon-Wrapped Vegetable Skewers with Dill Pickle Relish

© Chris Court

Bacon-Wrapped Vegetable Skewers with Dill Pickle Relish

  • SERVINGS: 10

Dill pickle–herb oil—used as both a marinade and a dipping sauce—gives smoky oyster mushrooms and cherry tomatoes a double hit of brightness.


  1. 3/4 cup minced dill pickles (from 2 large pickles)

  2. 3/4 cup minced parsley

  3. 3/4 cup extra-virgin olive oil, plus more for brushing

  4. Kosher salt

  5. 3/4 pound oyster mushrooms, sliced and arranged in 2-inch clusters

  6. 20 large cherry tomatoes

  7. 20 thin strips of bacon (1 pound), halved crosswise

  1. In a bowl, toss the pickles, parsley and the 3/4 cup of olive oil. Season the relish with salt.
  2. Light a grill. Wrap each mushroom cluster and cherry tomato in a bacon slice. Thread the bacon-wrapped vegetables onto skewers. Brush with olive oil and season lightly with salt.
  3. Grill the skewers over moderate heat, turning, until the bacon is cooked and the vegetables are tender, 8 minutes; brush with a little pickle relish during the last minute of grilling. Transfer to a platter and serve with lemon wedges and the remaining pickle relish.
Make Ahead
The skewers can be refrigerated for 2 hours before grilling.