ENDIVE RECIPES GRILLED RECIPES

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GRILLED BELGIAN ENDIVE RECIPE - FOOD.COM



Grilled Belgian Endive Recipe - Food.com image

Who knew salad ingredients would taste so good grilled? A simple and elegant accompaniment to any dish. This can be prepared on the outdoor grill or easily made up on a stove top grill pan.

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 8 pieces, 4 serving(s)

Number Of Ingredients 6

olive oil (for the grill)
4 Belgian endive, halved lengthwise
2 tablespoons olive oil
1 tablespoon fresh oregano, chopped
1 tablespoon balsamic vinegar
salt & freshly ground black pepper

Steps:

  • Heat an outdoor grill or stove top grill pan over high heat.
  • Trim the tough, woody bottom of the endive leaving just enough for the leaves to remain connected. Cut the endives in half, lengthwise. Combine the oil and 1/2 tablespoon fresh oregano. Brush the cut sides of the endive with the oil oregano mixture.
  • Brush grill grates or grill pan lightly with olive oil. Grill the endives on the grill by placing them cut side down and cooking until the edges are browned and curled, about 3 - 4 minutes. Remove to serving dish and drizzle with balsamic vinegar, remaining oregano, salt and pepper.

Nutrition Facts : Calories 151.1, FatContent 7.8, SaturatedFatContent 1.2, CholesterolContent 0, SodiumContent 114, CarbohydrateContent 18, FiberContent 16, SugarContent 1.9, ProteinContent 6.5

GRILLED ENDIVE | BETTER HOMES & GARDENS



Grilled Endive | Better Homes & Gardens image

An endive recipe might not be what you usually think of when you're grilling out, but once you try this recipe, it'll be a must every time you fire up the grill. Serve this easy grilled endive with crumbles of Gorgonzola cheese and a drizzle of balsamic vinegar.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 34 minutes

Prep Time 15 minutes

Number Of Ingredients 5

2 large heads Belgian endive or 2 romaine hearts, halved through core, or 2 heads radicchio, quartered
2 tablespoons olive oil
¼ cup crumbled Gorgonzola cheese (1 ounce)
2 tablespoons walnuts, toasted and coarsely chopped
1?½ tablespoons aged balsamic vinegar* or saba

Steps:

  • Brush endive with 1 tablespoon of the oil. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place endive on the grill rack directly over medium-hot coals. Cover and grill about 4 minutes or until lightly charred, turning once halfway through grilling time. Move endive to indirect heat directly above drip pan; cover and grill about 15 minutes more or just until leaves start to become translucent** and core can be pierced with a fork. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Grill as directed.) (If using romaine or radicchio, cover and grill directly over medium-high heat about 4 minutes or until lightly charred, turning once halfway through grilling time. Omit grilling over indirect heat.)
  • Place endive, cut sides up, on four salad plates. Top with Gorgonzola and walnuts. Drizzle with aged balsamic vinegar and the remaining 1 tablespoon oil.

Nutrition Facts : Calories 262 calories, CarbohydrateContent 7 g, CholesterolContent 20 mg, FatContent 24 g, ProteinContent 7 g, SaturatedFatContent 6 g, SodiumContent 275 mg, SugarContent 2 g

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