Perfectly Grilled Radicchio Recipes

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place radicchio in a large bowl. Add 1 tablespoon olive oil and salt; toss to coat.
• Whisk together remaining 2 tablespoons olive oil, mustard, and vinegar in a separate bowl. Set aside.
• Grill radicchio on the preheated grill for 3 minutes on each side. Transfer to a serving dish and drizzle reserved dressing over the top. Serve immediately.

Steps:

• Preheat a grill to high.
• Season the radicchio with the balsamic vinegar, salt and pepper.
• Place the radicchio on the grill for about a minute on each side, watching it carefully, as it can burn very easily. Drizzle the radicchio with olive oil. Serve hot.

Steps:

• Preheat coals.
• Cut the radicchio heads in half. Brush all over with half the olive oil. Season to taste with salt and pepper.
• Place the radicchio on a rack and grill, turning once, until the leaves are lightly charred and wilted. Sprinkle with the remaining oil, vinegar and thyme leaves and serve.

Steps:

• Brush radicchio with olive oil and set on grill until softened, about 5 minutes, turning once. In a small saucepan, heat remaining olive oil with garlic. Drizzle oil and balsamic vinegar over radicchio, grind some pepper over the top. Serve immediately.;
• Brush radicchio with olive oil and set on grill until softened, about 5 minutes, turning once. In a small saucepan, heat remaining olive oil with garlic. Drizzle oil and balsamic vinegar over radicchio, grind some pepper over the top. Serve immediately.

Steps:

• Preheat the grill.
• Cut the radicchio lengthwise into 1/4-inch slices, removing the core. In a small bowl, combine the remaining ingredients to make the marinade. Pour the marinade over the radicchio slices, letting them soak for a few minutes before placing on the grill. Grill for 3 to 4 minutes on each side, continuing to baste with marinade. Remove from the heat and serve.

Steps:

• Heat grill to medium, around 160C. Lie the radicchio on a baking sheet and season. Whisk the oil and vinegar together, then drizzle over the radicchio. Grill for 5-8 mins, turning regularly - you want the veg to be softened and cooked through, but not too charred.
• Serve on a large platter, topped with a scattering of thyme leaves and the fontina. Drizzle with a little more olive oil and balsamic vinegar, season, then serve.

Steps:

• Heat grill until it is medium hot. Slice the radicchio lengthwise into six wedges. Slice the Belgian endives lengthwise into four wedges. Using a pastry brush, brush the olive oil over all sides of the radicchio and endive wedges. Sprinkle radicchio and endive wedges with salt and pepper. Place the radicchio and endive wedges on the grill, away from direct flame. Cook, turning occasionally, until golden and tender, 6 to 8 minutes depending on heat of grill. Serve immediately.

Steps:

• Whisk oil, vinegar, garlic, rosemary, orange peel, and crushed red pepper in large bowl. Add radicchio and toss to coat. Marinate 15 minutes.
• Prepare barbecue (medium heat). Drain marinade into small bowl. Place radicchio on grill; sprinkle with salt and pepper. Grill radicchio until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Transfer radicchio to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Whisk together 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl. Set dressing aside.
• Cut radicchio head into 4 wedges. Brush wedges with remaining 1 tablespoon olive oil and lightly sprinkle with salt.
• Place wedges on the preheated grill; grill until lightly charred, 3 to 4 minutes on each side. Transfer to a plate and top with pistachios and blue cheese; drizzle with dressing. Serve immediately.