Perfectly Grilled Radicchio

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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.

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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.

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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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Wow, the combo of flavors is intense...the bitter, spicy, sweet and smoky is incredible....not to mention the texture of the melting cheese!! This one is over the top!

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I had been dying to try this for so long! A few of my guests thought it was a little bitter still but I liked it. Maybe next time I'll let them soak a little while longer. The marinade was absolutely delicious although I had a little trouble keeping the cheese in. Overall, really good!!!

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I soaked the radicchio for a little longer than on the recipe and it was still extremely bitter.

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Easy, tasty, healthy. If I expect to have any left over, I grill it just a bit less without the cheese. When I reheat it, I add the cheese. Absolutely wonderful, especially with simple grilled meat.

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Really like this salad, it's unique grilling the lettuce. People think it's odd but once they try it they'll want more!

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Absolutely fabulous!!!