Grilled Radicchio

3 heads treviso
extra virgin olive oil
coarse sea salt
blue cheese
freshly grated pepper
drizzles of wonderful aged balsamic

Protect the delicate tips from burning if using a gas or charcoal grill by laying down a piece of foil across the center of the grill. If using a stove top grill pan, it will work without the foil. Halve the heads of treviso lengthwise. Drizzle cut sides with oil and sprinkle with salt. When grill is hot, lay leafy end of each half on the foil so that the bottom half lies directly on the grill rack but the delicate leaves are protected by the foil. If using a grill pan, place directly on the pan. Grill until lightly browned and leaves are slightly wilted, about 3 minutes per side. Serve as it, or if desired serve with blue cheese, pepper and a drizzle of balsamic.

Vegetable Dishes