Polenta with grilled vegetables

Ingredients:

• 1/2 cup olive oil
• 1/4 cup chopped fresh herbs (basil, mint, parsley)
• 1 tbsp ground coriander
• 1 fennel bulb with leaves, finely chopped leaves, cut the bulb into 8 pieces
• 1 head of broccoli, separated into florets
• 2 oranges, cut into slices
• 2 large tomatoes, cut into quarters
• 4 portobello mushroom caps (a type of button mushroom)
• 1 large head radicchio, cut into quarters
• 1 tube (450 g) prepared polenta, cut into 8 slices (polenta recipe)
• 230 g halloumi cheese, cut into 4 slices
  (a highly viscous cheese made from a mixture of goat and sheep milk, recommended for grilling)
• Freshly ground pepper
• Salt

Preparation:

1. Prepare the grill: When using a gas grill, turn all burners to high, heat until hot, then reduce heat to medium-low and turn off half the burners on one side. For a charcoal grill, light the charcoal, then move the coals to one side.
2. Prepare the sauce for polenta and vegetables: In a bowl, mix together olive oil, herbs, coriander, 1 teaspoon of pepper and fennel leaves.
3. To grill vegetables: Rub the fennel bulbs and broccoli with the herb mixture and season with salt. Grill on the cooler side of the grill, turning once, until tender and charred, 15 to 20 minutes. Transfer to a platter.
   
   Meanwhile, rub the oranges, tomatoes, mushrooms, and radicchio with the herb mixture and season with salt. Grill the vegetables over an open flame on the hotter side of the grill, turning once, until tender and charred, 10 to 15 minutes. Transfer to a serving platter.
4. Prepare polenta and grilled cheese: Rub the polenta and halloumi cheese with the herb mixture and grill the vegetables over an open flame on the hotter side of the grill, turning once, until charred, 5 to 10 minutes. Transfer to a serving platter and sprinkle with the remaining herbs.