Grilled Radicchio with Balsamic Vinegar and Feta

Do you ever eat something at a restaurant that is so good you are inspired to try to make it at home? My friend Lacy Apperson came up with this recipe after eating at one of her favorite neighborhood dining spots. Thanks Bari Ristorante for providing the inspiration for this delicious side dish.

Vegetable oil, for the grates

2 heads radicchio, cut into quarters

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

1/4 cup balsamic vinegar

1/2 cup crumbled feta

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Brush the radicchio with the olive oil. Season with the salt and pepper to taste.

Place the radicchio on the grill, cut-side down. Close the lid and cook, turning once, until caramelized and fork-tender, 3 to 4 minutes per side.

Place the radicchio on a platter and drizzle with balsamic vinegar to taste. Sprinkle the feta over the top just before serving.

Serves 4.

Cooking Tip: When cutting the radicchio into quarters, be sure to leave a bit of the core intact so it holds together.

Variation: This dish would also be good with crumbled blue cheese.