The ease of cooking vegetables over flames outdoors and having them done within three to five minutes makes me want to grill anything vegetable- related in sight. If it was grown in the ground and you don’t want it grilled, hide it once the coals are hot if you’re dining at my house.

My veggie-grilling fetish doesn’t stop at green things either. I’ve grilled peaches, endive, and my favorite bitter green – radicchio, all with great results. When I grill radicchio, I like to add a little honey to the marinade because I know not everyone likes the veggie’s bitter bite as much as I do. Brushing on the marinade when the radicchio and onions are almost done keeps the honey in the marinade from burning on the grill. Tossing everything lightly in butter before grilling helps to speed up the process. If you don’t have tender, young spring onions with the long green tops, use two bunches of scallions instead.

Grilled Radicchio & Onions
By Kirstin
Makes 4-6 servings

Ingredients:

4 fresh spring onions
1 large head radicchio
3 tablespoons plus 1 tablespoon salted butter, separated and melted
salt and pepper
1 tablespoon balsamic vinegar
1 tablespoon fresh chopped oregano
1 tablespoon honey

Directions:

Cut off the very bottom of each onion’s root and slice the bulbs in half lengthwise. Cut the radicchio in six wedges lengthwise, being careful not to detach the slices from the core because that is what will hold the vegetables together on the grill. Lightly toss in one tablespoon of melted butter. Lightly salt and pepper.

Mix the remaining butter with balsamic, oregano and honey together in a bowl.

Place the spring onions on the grill. Cook for 5 minutes. Flip over, brush with the marinade, and cook for 3-5 more minutes, until the onions are lightly toasty and soft enough to pierce easily with a fork. Once done, remove from the grill. After flipping the onions, add the radicchio on the grill. Cook for 3 minutes. Flip (you should probably be taking the onions off the grill at this point). Spread the remaining marinade over the radicchio, making sure to get between the leaves and cook for 3-5 more minutes until wilted and the vegetable’s hue begins to darken. Remove from the grill and spoon any remaining marinade over the vegetables. Serve.

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