2 heads radicchio lettuce
3 Tbsp. Medium Extra Virgin Olive Oil
1/2 tsp. coarse sea salt
1/4 tsp. pepper
1 Tbsp. Traditional Balsamic
Leaving cores intact, cut radicchio in half (cut large heads into quarters); thread onto skewers. Brush with half of the oil; sprinkle with half each of the salt and pepper.
Grill, covered, on greased grill over medium-high heat, turning often, until wilted and lightly browned and centres are softened, about 10 minutes. Transfer to platter. Drizzle with vinegar and remaining oil; sprinkle with remaining salt and pepper.