Grilled Radicchio with Balsamic
Beautifully charred wedges of radicchio with crispy, slightly bitter edges that mellow on the grill. Drizzled with a sweet-tangy balsamic reduction and finished with shaved parmesan, this Italian-inspired side dish transforms the humble chicory into something deeply savory and elegant.
For 4 servings
- prep
Preheat the grill and prepare the radicchio.
1.Heat a grill pan or outdoor grill over medium-high heat.2.Trim any wilted outer leaves from the radicchio heads.3.Cut each head lengthwise through the core into 4 wedges, keeping the core intact so the leaves hold together. - prep
Brush the radicchio with oil and season.
1.Lightly brush all cut sides of each radicchio wedge with olive oil.2.Sprinkle evenly with salt and freshly cracked black pepper.TIPThe core keeps the wedge together on the grill. Don't trim it away yet. - grill · ~6 min
Grill the radicchio wedges.
1.Place the wedges cut-side down on the hot grill.2.Grill for 2 to 3 minutes per side until nicely charred and the edges begin to wilt.3.Turn carefully with tongs and grill the second cut side for another 2 to 3 minutes. - simmer · ~2 min
Warm the balsamic vinegar.
1.While the radicchio grills, pour the balsamic vinegar into a small saucepan.2.Warm gently over low heat for 1 to 2 minutes — do not boil, just take the chill off and slightly concentrate the flavor.TIPWarming the balsamic softens its sharp bite and helps it cling to the leaves. - assemble
Plate and finish the dish.
1.Arrange the grilled radicchio wedges on a serving platter.2.Drizzle the warm balsamic vinegar over the wedges.3.Scatter shaved parmesan on top. - serve
Serve immediately while warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the core intact when quartering the radicchio so the wedges hold together on the grill.
- 2Pat the radicchio dry before brushing with oil to help it char instead of steam.
- 3Use tongs to gently press the wedges onto the grates for even char marks.
- 4Don't overcrowd the grill — leave space between wedges for proper browning.
- 5Serve immediately after drizzling the balsamic and adding parmesan for the best texture.
- 6Leftover grilled radicchio can be chopped and tossed into a warm farro salad the next day.
Adapt it for your goals.
Vegan
Omit the parmesan or swap for a sprinkle of nutritional yeast or vegan feta — ideal for plant-based diners who still want that umami finish.
protein toppingProtein-topping
Top with crumbled crispy pancetta, grilled shrimp, or shaved prosciutto for a heartier side or light main course.
nutty crunchNutty-crunch
Add toasted walnuts or pine nuts and a drizzle of honey to the finished dish for extra crunch and sweetness.
herb freshHerb-fresh
Garnish with fresh parsley, mint, or basil leaves after plating for a bright, aromatic lift that contrasts the charred bitterness.
Why this is on our healthy list.
Rich in Antioxidants
Radicchio is a source of anthocyanins and polyphenols, which help combat oxidative stress and support overall health.
Supports Digestion
The natural bitterness in radicchio can stimulate digestive enzymes and support healthy gut function when eaten raw or lightly cooked.
Low in Calories
This dish is naturally low in calories yet high in flavor, making it a satisfying addition to a balanced meal.
Calcium from Parmesan
The shaved parmesan adds a modest amount of calcium and protein, complementing the vegetable base.
Frequently asked questions
Yes, heat a cast-iron skillet over medium-high heat and grill the wedges the same way — you'll get similar char marks and wilting.
