Bacon-Wrapped Vegetable Skewers with Dill Pickle Relish

• 3/4 cup minced dill pickles (from 2 large pickles)
• 3/4 cup minced parsley
• 3/4 cup extra-virgin olive oil, plus more for brushing
• Kosher salt
• 3/4 pound oyster mushrooms, sliced and arranged in 2-inch clusters
• 20 large cherry tomatoes
• 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.
2. Season the relish with salt.
3. Light a grill.
4. Wrap each mushroom cluster and cherry tomato in a bacon slice.
5. Thread the bacon-wrapped vegetables onto skewers.
6. Brush with olive oil and season lightly with salt.
7. 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.
8. Transfer to a platter and serve with lemon wedges and the remaining pickle relish.

dill pickles, parsley, extravirgin olive oil, kosher salt, mushrooms, tomatoes, thin strips of bacon

Taken from www.foodandwine.com/recipes/bacon-wrapped-vegetable-skewers-dill-pickle-relish (may not work)