2 md Fennel bulbs; trimmed
Olive oil
2 lg Radicchio heads; wilted,
- outer leaves removed
Salt
Black pepper; freshly ground
Fresh herbs; chopped,
- for garnish (optional)
Lemon wedges; for serving
- (optional)
It's no wonder grilled vegetables have become so popular--the flavor
is incredible. Fennel and radicchio might be considered two unusual
choices for the grill, but they are commonly grilled Italy--a country
where cooks know how to coax the most flavor out of their
ingredients. If you don't have a grill, use the broiler instead.
If using a gas or electric grill or broiler, preheat it until it is
hot, about 500 F. If using charcoal, let the fire burn until the
coals are hot and covered with white ash. You will want to cook your
vegetables about 4" from the heat source.
Cut the fennel into wedges, toss with enough olive oil to coat, and
grill on both sides until soft and lightly browned, about 10 minutes
per side.
Meanwhile, cut the radicchio heads into quarters, cutting through the
root end, and place them in a bowl of cold water for 5 minutes.
Coat the radicchio with olive oil and place to the grill, turning
frequently and brushing with more oil, if necessary. Watch carefully
to be sure it does not burn. Grill until soft and browned, about
10 minutes total.
Serve the fennel and raddichio hot, sprinkled with salt and pepper to
taste and a drizzle of olive oil, if desired. Garnish with chopped
herbs and serve with lemon wedges, if you like.
