Treviso – a longer, thinner, looser version of tight-headed radicchio – gets its bitter edge tamed by the flame and a drizzle of balsamic vinegar in this beyond-easy recipe.
Go ahead and grill up as much treviso as you'd like - the instructions here translate to any number.
Grilled treviso is a delicious – and striking – addition to any grilled vegetable platter.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: Makes 2 - 4 servings
- 1 head treviso
- 1 - 2 tsp. olive oil
- Sea salt
- 1 - 2 tsp. balsamic vinegar
- Preheat the grill. Trim and browned edges from the stem of the treviso. Cut treviso in half lengthwise. Rub or brush entire treviso halves with oil.
- Set treviso cut-side down on the grill. Cook until edges are well browned, about 4 minutes. Turn, sprinkle cut-side with salt, and cook until entire treviso is nicely browned and wilted, about 4 more minutes.
- Remove treviso from grill and drizzle with balsamic vinegar. Serve hot, warm, or at room temperature.