Grilled Endive With Balsamic Rosemary Marinade

4.5 from 2 ratings

Endive is freshly produced year round and naturally adapts to such seasonal fare. It acts as a great ingredient in summer salads, providing a crisp and refreshing bite.But salads are just one way to enjoy endive in the summer! Grilled endive is an undiscovered delight. The vegetable holds up well on a grill and reveals a more mellow, caramelized flavor after experiencing some heat from the coals below. So when you're preparing for your next barbecue, remember endives' delicious versatility and make it an addition to your summer barbecue experience! Recipe couresty of Mary Collins and the California Endive farm.

Servings

servings

Ingredients

6 heads endive (white), halved lengthwise through the root end
6 tablespoon olive oil
2 tablespoon balsamic vinegar
2 tablespoon maple syrup
2 tablespoon dried lavender flowers (optional)
3 cloves minced garlic
1 1/2 teaspoon chopped fresh rosemary
3/4 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper

Directions

In a large non-metallic bowl, whisk together the marinade ingredients. Add the endive and toss. Set aside at room temperature to marinate, stirring occasionally, for 30 minutes. Prepare a grill to medium heat and lightly oil the grate. Grill the endive cut side down until lightly charred, 3 to 5 minutes depending on your grill. Turn, brush with any remaining marinade, and cook until crisp-tender and lightly charred, 3 to 5 minutes depending on your grill. Serve warm.