1 tablespoon chopped fresh thyme, plus extra for garnish
1 teaspoon lemon zest
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 heads radicchio, quartered
3 ounces crumbled goat cheese, room temperature
1 cup red grapes, halved
How to Make It
Whisk the oil, vinegar, garlic, thyme, and lemon zest in large bowl. Add the radicchio and toss. Marinate for 5-10 minutes.
Bring a grill or grill pan to medium/high heat. Remove the radicchio from the marinade, letting the excess run off into the bowl. Place the radicchio on the grill and sprinkle with salt and pepper; reserve the marinade for later. Grill the radicchio, turning once or twice, until it has darkened and the edges are slightly charred and crispy, about 5 minutes.
Transfer radicchio to a serving platter. (The wedges may separate: this is ok.) Top with crumbled cheese and grapes, and drizzle with reserved marinade. Garnish with extra thyme for color. Serve warm or at room temperature.
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