Recipe for grilled polenta and cabbage broccoli, onions fennel, halloumi cheese, portobello mushrooms, radicchio, tomatoes and an orange. Grated with a mixture of fresh basil leaves, parsley, peppermint. Nutritional value of one serving: (4 total) Calories 690, total fats 45 g., saturated fats 13 g., proteins 22 g., carbohydrates 54 g., fiber 12 g., cholesterol 57 mg., sodium 1157 mg., sugar g. 
Photo of the dish: АнтонисAchillesis Time: 40 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/2 tbsp. olive oil
- 1/4 Art. chopped fresh herbs (basil, mint, parsley)
- 1 tbsp. l ground coriander
- 1 fennel bulb with leaves, chopped leaves, onion cut into 8 parts
- 1 head of broccoli, sorted into inflorescences
- 2 oranges, cut into slices
- 2 large tomatoes, cut into four parts
- 4 hats of Portobello mushroom (a variety of champignons)
- 1 large head of radicchio, cut into four parts
- 1 tube (450 gr.) Of finished polenta, cut into 8 slices (recipe polenta)
- 230 gr. halloumi cheese, cut into 4 slices (high cheese viscosity, from a mixture of goat and sheep’s milk, recommended for grilled roasting)
- Freshly ground pepper
- Salt
Recipes with similar ingredients: polenta, fennel onion, broccoli, oranges, tomatoes, portobello mushrooms, radicchio, cheese halloumi, coriander, basil, mint, parsley, mushrooms
Recipe preparation:
- Prepare the grill: when using a gas grill turn on all burners to maximum, warm up, then reduce fire to medium low and turn off half of the burners on one side. For grill charcoal, kindle coal, then move the coals to one side.
- Prepare the sauce for polenta and vegetables: mix in a bowl of olive oil, herbs, coriander, 1 teaspoon of pepper and fennel leaves.
- Grill vegetables: grate fennel bulbs and broccoli cabbage with a mixture of herbs, salt. Fry for more the cold side of the grill, turning over once, until soft and appearing marks, 15 – 20 minutes, shift to a dish. Meanwhile grate oranges, tomatoes, mushrooms and radicchio with a mixture of herbs, salt. Fry vegetables over an open fire on the hotter side of the grill, turning over once, until soft and marks appear, 10 – 15 minutes, shift to a dish.
- Cook the polenta and grilled cheese: grate the polenta and halloumi cheese with a mixture of herbs, fry vegetables over an open fire for more the hot side of the grill, turning over once, until marks appear, 5 – 10 minutes. Transfer to a dish, sprinkle with the remaining herbs.
