Radicchio grills or broils easily and is incredibly delicious either way. Allow about 2 servings for each medium-sized head radicchio, and serve as a side dish or appetizer, topped with some reduced balsamic vinegar and/or crumbled gorgonzola cheese.

On The Grill: Cut radicchio lengthwise into halves or quarters and baste with olive oil. Set on a medium to hot grill and turn frequently to avoid burning. Use aluminum foil to to protect delicate leaf tips. Remove from the heat when the radicchio is fork tender. Serve with more oil if desired. Salt to taste.

Under The Broiler: Preheat broiler. Cut radicchio lengthwise into halves or quarters. Using a broiler pan or cookie sheet, arrange the quarters side by side. Drizzle a little olive oil over the top and salt. Broil until they start to darken. Turn the radicchio once or twice to avoid burning. Watch closely. Radicchio is done when fork tender. Serve with more oil if desired. Salt to taste.