Grilled Endive
serves 2-4
Endives are great on the grill, and are a particularly elegant looking accompaniment to any number of main courses, grilled and otherwise. A nice coat of herb-filled oil gives them extra flavor.
vegetable oil (for the grill)
4 Belgian endives, halved lengthwise
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 tablespoon balsamic vinegar
prep: 15 minutes
total: 25 minutes
grill (gas or charcoal)
grill brush
2 small bowls
tongs
1. If using a gas grill, preheat one side to high. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly -- it's flammable) onto the grill grate.
2. Slice off the bottom of the endive, cutting away the tough, woody part of the bottom but leaving enough of the base for the leaves to stay connected. Mix together the oil and half of the oregano and brush over the cut sides of the endive.
3. Put the endives on the grill, cut side-down, and grill until the edges are well browned and curled, 3-4 minutes. Remove them to a plate and drizzle with the balsamic vinegar. Sprinkle with remaining oregano, salt and pepper.
2. Slice off the bottom of the endive, cutting away the tough, woody part of the bottom but leaving enough of the base for the leaves to stay connected. Mix together the oil and half of the oregano and brush over the cut sides of the endive.
3. Put the endives on the grill, cut side-down, and grill until the edges are well browned and curled, 3-4 minutes. Remove them to a plate and drizzle with the balsamic vinegar. Sprinkle with remaining oregano, salt and pepper.
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