Ingredients2 grapefruit sized heads of radicchio
1 cup balsamic vinegar
1-2 Tbsp honey
Salt and pepper
PreparationWash outside of radicchio and cut each into eight wedges. Place radicchio in a large bowl and cover with cold water. Let soak a minimum of 20 minutes.
Meanwhile, in a anti-stick pan on medium-high heat, bring balsamic vinegar with honey to a boil, then reduce heat.
Simmer on medium-low for around 15 minutes (or more) until the balsamic is reduced to a maple syrup like consistency.
Remove from heat.
After radicchio has soaked, let dry on a cloth for 3-5 minutes.
When dry, brush wedges with olive oil.
Put radicchio on the grill, and sprinkle with salt and pepper. Be mindful not to overcrowd as the vegetable can become soggy. (If you don't want the tips burning, you can wrap the tops with tinfoil so that they are not on the direct heat.)
Grill for 5-10 minutes, such that the core is just soft.
Remove from heat and brush or pour on balsamic reduction.
Serve and enjoy!