Grilled Radicchio
Recipe Key
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