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Nutrition Facts
Serving Size 1 (18g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 cup balsamic vinegar 4 heads radicchio
Calories 125
Calories from Fat 122		(97%)
Amount Per Serving		%DV
	Total Fat 13.6g	20%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 9.9g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 18mg		0%
Total Carbohydrate 1.3g		0%
	Dietary Fiber 0.2g	0%
	Sugars 0.0g
Protein 0.3g		0%
detailed view... how is this calculated?

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Grilled Radicchio & (Veggies of Choice)

Recipe #54771 | 20 min | 5 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: ~Rita~
Feb 24, 2003

This is just FAB!!!!!! Also great to add asparagus, zucchini, peppers, eggplant, mushrooms, onions to the marinade. Then grill! Serve this hot or chilled.

SERVES 4 (change servings and units)

Ingredients

4 garlic cloves, finely chopped
1/4 cup olive oil
1 teaspoon chopped fresh rosemary leaf
1 teaspoon chopped sage
1 teaspoon chopped thyme
1/4 cup balsamic vinegar
kosher salt, to taste
1/2 teaspoon black pepper
4 heads radicchio, halved through the root
grated parmesan cheese, for garnish (optional)

Directions

1
Place the garlic, olive oil, rosemary, sage, thyme, vinegar, salt, and pepper in a large bowl and mix well.
2
Add the radicchio and gently toss so that it is well coated.
3
Cover and let marinate at room temperature for at least 1 hour.
4
Preheat grill.
5
Place the radicchio on hot grill and baste the marinade on top.
6
Grill turning with tongs till edges of the radicchio are crisp and almost beginning to look burnt, about 15 minutes.
7
Serve immediately, with grated Parmesan cheese.

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Featured Reviews for This Recipe

From: echo echo

On May 2, 2007

I was going to start of saying "Fabulous!" but the reviewer right below me beat me to it. This IS fabulous and I can't wait to introduce it to others again and again. I did have to use dried rosemary because fresh wasn't available. Bravo, Rita!

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From: Cookgirl

On Aug 28, 2005

Fabulous! I omitted the thyme because I was using thyme in another recipe with the same meal. Everyone said the radicchio was the highlight of the meal. Used fresh herbs from the garden, a little bit of sliced up green bell pepper, onion and milder elephant garlic. For the balsamic I chose to substitute mostly white balsamic with only a 1/2 teaspoon of dark balsamic vinegar. The radicchio did not retain its shape and fell apart quickly, but nevertheless we loved the flavor.

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From: Arichka

On Oct 28, 2006

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From: Geema

On Mar 29, 2003

Rita, you talked me into trying the radicchio and I'm so thankful that you did. It is really delicious made this way. I also used some large, sweet onions, and red bell peppers, but the radicchio was my favorite by far. It was not difficult to make and I can see that it would compliment many different menus. I had fresh rosemary, but used dried sage and thyme with good success. Thanks, Rita L.

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