Ingredients
1 radicchio head, sliced through the core into wedges
2 tbsp olive oil , plus extra to serve
1 tbsp balsamic vinegar , plus extra to serve
2 tbsp thyme leaves
50g fontina, pecorino or parmesan, shaved or finely sliced
Heat grill to medium, around 160C. Lie the radicchio on a baking sheet and season. Whisk the oil and vinegar together, then drizzle over the radicchio. Grill for 5-8 mins, turning regularly – you want the veg to be softened and cooked through, but not too charred.
Serve on a large platter, topped with a scattering of thyme leaves and the fontina. Drizzle with a little more olive oil and balsamic vinegar, season, then serve.
Most of the tomatoes never make it out of the box... they were so delicious!
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