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Grilled Radicchio

By August 12, 2012June 14th, 2017Recipes, Seasonal, Vegetables

Instead of the usual green vegetables I went for radicchio yesterday. As it turns out this is such a simple dish to prepare.  Wow what a great vegetable radicchio is grilled.  It is slightly bitter with a sweet aftertaste.

Radicchio, like other leafy vegetables is high in antioxidants, boost overall health, wellness, and energy. Antioxidant-rich foods support the body’s metabolism. The bitter principle in the radicchio is lactucopicrin which has been found to be a potent anti-malarial agent and has sedative and analgesic (painkiller) effect.

Grilled Radicchio

Gluten Free, Dairy Free, Vegan, Paleo

4 servings

1 large head radicchio or 2 small heads
¼ cup extra virgin olive oil
½ tsp Celtic sea salt
2 Tb balsamic vinegar
1 Tb full flavored finishing extra virgin olive oil

  • Heat the grill on medium.  Temperature is important here, if the fire is too hot the vegetables will char on the outside and be underdone on the inside.
  • Cut the radicchio into wedges about 1” thick.  Be sure to keep the core attached so the leaves stay together.
  • On a large plate mix the ¼ cup of the olive oil with the salt and vinegar.  Stir to dissolve the salt and combine.
  • Place the wedges of radicchio on to the plate turning a few times to coat with the vinegar oil mixture.

  • Grill on medium turning frequently to prevent burning. Use tongs as they make turning the vegetables a breeze.  If there is any liquid left on the plate you can dip them as you turn them to keep them moist.
  • Cook until crisp tender.  If you find the leaves beginning to char before the center is done sprinkle with a few drops of water or mist them with a spray bottle to keep them moist.
  • Place back on the original plate.  Taste for salt. Sprinkle with finishing olive oil.
  • Enjoy

 

 

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