Recipe courtesy of Food Network Kitchen
Grilled Polenta and Veggies
Total:
40 min
Active:
10 min
Yield:
Serves 4
Level:
Easy

Nutrition Info

Total:
40 min
Active:
10 min
Yield:
Serves 4
Level:
Easy

Nutrition Info

Ingredients

Directions

Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side.

Mix the olive oil, herbs, coriander, 1 teaspoon pepper and a handful of fennel fronds in a small bowl.

Brush the fennel wedges and broccoli with the herb oil and season with salt. Cook on the cooler side of the grill, turning once, until marked and tender, 15 to 20 minutes. Remove to a platter. Meanwhile, brush the oranges, tomatoes, mushrooms and radicchio with the herb oil and season with salt. Grill over direct heat, turning once, until marked and tender, 10 to 15 minutes. Add to the platter.

Brush the polenta and haloumi with the herb oil and grill over direct heat, turning once, until marked, 5 to 10 minutes. Add to the platter. Season with salt and drizzle with any remaining herb oil.

Photograph by Antonis Achilleos

More from:

Great Grilled Mains

IDEAS YOU'LL LOVE

Creamy Corn Polenta

Recipe courtesy of Giada De Laurentiis

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Roasted Vegetables with Balsamic Glaze

Recipe courtesy of Trisha Yearwood

Creamy Polenta

Recipe courtesy of Food Network

Grilled Pork Chops

Recipe courtesy of The Neelys

Veggie Tortellini Soup

Recipe courtesy of Ree Drummond

Grilled Asparagus

Recipe courtesy of Carol Kurt

Grilled Steak with Rosemary and Garlic

Recipe courtesy of Anne Burrell

Grilled BBQ Potato Skins

Recipe courtesy of The Neelys

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking