Italian · Dinner
Grilled Radicchio with Olive Oil
Halved radicchio heads are brushed with olive oil and grilled over open flame until the leaves char and the core softens, then finished with aged balsamic vinegar, garlic, flaked sea salt and shaved Parmesan. Bitter, smoky and lightly sweet, served warm as a simple side.
$3
8 minsPrep
8 minsCook
16 minsTotal
EasyLevel
Nutrition per serving
195Calories
5.4gProtein
16.1gFat
9.2gCarbs
3.9gSugar
1.6gFiber
476mgSodium
9mgChol
3.9gSat Fat
260mgPotassium
140mgCalcium
0.8mgIron
0.1mcgVitamin B12
6mgVitamin C
vegan
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
mediterranean
thirty-min-meals
hidden-gems
vegan
gluten-free
low-calorie
low-chol
Instructions
1
Prep
Halve radicchio through the core so each half stays attached at the base. Brush all cut and outer surfaces with olive oil. Mince the garlic clove.
2
Grill
Place radicchio halves cut-side down on grill over medium-high heat for 3 to 4 minutes until edges char and grill marks form, then flip and grill 3 to 4 minutes more until core softens.
3
Plate
Whisk balsamic vinegar and minced garlic together, drizzle over warm radicchio, scatter Parmesan shavings and sea salt on top, finish with black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, about 1 small head radicchio
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp balsamic vinegar
- 22 small garlic clove
- 2/3 oz20g Parmesan
- 1/2 tsp1/2 tsp flaked sea salt
- a few grinds of black pepper
