Grilled Radicchio with Balsamic Glaze


This recipe comes from Mark Bittman's How to Cook Everything Vegetarian. It would be delicious sprinkled with some blue cheese.

1 lb Radicchio, cored and quartered
1 TB sunflower oil
1/4 cup balsamic vinegar
1 TB honey
salt and pepper to taste

Preheat your grill to a moderately high heat. Brush the radicchio with the oil, taking care to keep the wedges in tact. Stir the honey into the vinegar and set aside. Place the radicchio wedges on the grill, cut sides down. Grill for a minute or two, then turn and brush (or drizzle) with the vinegar mixture. Cook until just starting to crisp and char around the edges, another couple of minutes. Transfer to a platter and sprinkle with salt and black pepper. Serve warm or at room temperature. Sprinkle with blue cheese, if desired.

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