Not necessarily first on your list of grilling ideas but vegetables such as radicchio hold up well over higher heat and its pleasantly bitter flavor makes a great counterpoint to the balsamic vinegar used in this salad.
1/2 cup loosely packed fresh basil leaves, chopped
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 garlic clove, crushed with press
1/3 cup olive oil
1 large red pepper
2 large heads radicchio (about 10 ounces each), each cut into 6 wedges
1 bag (5 ounces) baby arugula
1/2 cup coarsely grated Pecorino Romano cheese
1. Prepare outdoor grill for covered direct grilling over medium heat.
2. In small bowl, whisk basil, vinegar, salt, black pepper, garlic, and 3 tablespoons oil until blended. Set vinaigrette aside.
3. Place red pepper on hot grill rack; cover grill and cook 15 minutes or until pepper is blackened on all sides, turning occasionally. Place pepper in bowl; cover and let stand at room temperature 15 minutes or until cool enough to handle.
4. Meanwhile, brush cut sides of radicchio with remaining oil, and place on hot grill rack. Cook, uncovered, until softened and lightly browned, about 5 minutes, turning occasionally. Place radicchio on large platter. Spoon 3 tablespoons vinaigrette over radicchio; let stand 1 hour.
5. Peel and seed red pepper; cut into 1/2-inch strips. Return to bowl and toss with 1 tablespoon vinaigrette.
6. To serve, toss arugula, red pepper, and remaining vinaigrette in large serving bowl. Add radicchio to same bowl; sprinkle with Romano.
(based on individual servings)
Total Fat: 14 g
Saturated Fat: 3 g
Cholesterol: 7 mg
Sodium: 205 mg
Carbohydrates: 8 g
Fiber: 2 g
Protein: 4 g
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