Ingredients
- 4 heads radicchio
- 12 garlic cloves, minced
- 2 teaspoons crushed red pepper flakes
- 3 tablespoons fresh thyme leaves
- 2 cups extra-virgin olive oil
- 1/2 cup balsamic vinegar
- 1 pound mozzarella, cut into 16 pieces
- Salt and freshly ground black pepper
Directions
Cut the radicchio in quarters lengthwise, being sure to keep some of the stem attached to each quarter. Trim off any dark bits of stem. Submerge the radicchio quarters in ice water for 1 hour to remove some bitterness. Put a plate on top of the radicchio to keep them under water.
In a medium bowl, combine all ingredients except the mozzarella. Mix well.
Prepare a hot fire in your grill, or heat a cast iron grill pan over medium-high heat.
Drain the radicchio and place them on paper towels to absorb remaining water. Open up the leaves and spoon the olive oil mixture inside. Place the radicchio quarters on a baking sheet and pour the remaining marinade mixture. Season generously with salt and pepper.
Grill the radicchio until browned on the outside but still raw in the center, 3 to 5 minutes, turning occasionally. Be careful, as the oil mixture may flame up.
When the radicchio begins to brown, pull from the grill, open up a section of each portion and place a slice of mozzarella inside. Place quarters back onto the sheet pan and place the pan directly on the grill for 5 minutes to melt the cheese. Drizzle any leftover dressing over the top of the grilled radicchio and serve warm.
If making radicchio in advance: Before the party, have the radicchio drained and marinated in the vinaigrette in the refrigerator.
Photo: Perfectly Grilled Radicchio Recipe
















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By Jonesattack
Athens, GA
on April 23, 2012
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This might be the best vegetable side dish I have ever tasted, and I didn't even put the cheese in. The smokiness, the sweetness, the bitterness, and the slight heat are a perfect marriage. I agree with the previous reviewer..raddicchio is supposed to be somewhat bitter, and I would advise eating this with a steak or something fatty. If you insist that it is too bitter, you could soak it in the water twice as long and that will tame it quite a bit.
By AtTheMurph
Indianapolis
on March 20, 2011
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I'm surprised by the comments that this recipe is bitter. Of course it's bitter. Radicchio is a bitter green and bitter is the game. Play it off the other foods. I like this recipe alot but made one small change. I used sliced mozzerella and simply melted a little over the top of the radicchio. I use a healthy amount of red pepper because the bitter, heat and sour from the vinegar make a great contrast to fattier meats.
By muzsikas356_9582915
Nobleboro, ME
on May 08, 2010
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This dish is a must have whenever I grill veggies..I make sure I grill extra for the day after because it makes the most delicious sandwich served on a baguette with an addition of avacado. Five stars and two thumbs up Michael!
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