Step 1

Wash the radicchio, and cut each head in half lengthwise, bisecting the core so the leaves stay attached. If the heads are large, cut again so you have quarters. Sprinkle each half or quarter liberally with olive oil, salt, and pepper, and let rest a few minutes.

Step 2

Cook the radicchio over medium heat, turning and brushing with a little more oil every few minutes. When they're wilted and have lost their bright red color, they’re done. You can eat them straight off the grill, or dress them up with some balsamic vinegar and shaved parmesan or pecorino before serving.

Step 3

The slightly smoky flavor that radicchio acquires over the grill makes for a great extra layer of flavor.