Grilled Chicories

From Chez Panisse Vegetables by Alice Waters

Ingredients

Radicchio, Curly Endive & Leeks
4 Tbsp. balsamic vinegar
1/3 c. extra-virgin olive oil
a few springs of oregano or thyme
1 clove garlic, crushed

Directions

1. Halve or quarter the chicories, depending on size. Halve leeks if desired. Dip pieces in a basin of water, then drain in a colander; the water they retain helps prevent them from burning over the coals.
   
2. Prepare vinaigrette by whisking together vinegar, oil, herbs and garlic.
   
3. Brush chicory pieces and leeks with vinaigrette, season with salt and pepper and place on a grill over medium-high heat. Turn the pieces often as each side begins to brown lightly, basting with the vinaigrette as you turn. Total cooking time varies from 20 to 30 minutes. Serve.

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