Grilled Treviso Recipe

By
Molly Watson
Molly Watson
An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.
Learn about The Spruce Eats' Editorial Process
Updated on 08/22/22
Tested by
Tracy Wilk
Photo of Tracy Wilk
Tested by Tracy Wilk
Tracy Wilk is a professional pastry chef, recipe developer and chef instructor, and, most importantly, a firm believer in sprinkles.
Learn about The Spruce Eats' Editorial Process
grilled treviso on plates

The Spruce/Julia Hartbeck

Prep: 5 mins
Cook: 8 mins
Total: 13 mins
Servings: 2 to 3 servings
Nutrition Facts (per serving)
32 Calories
3g Fat
1g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 32
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 197mg 9%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 0g
Vitamin C 1mg 5%
Calcium 3mg 0%
Iron 0mg 1%
Potassium 42mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Treviso—a longer, thinner, looser version of tight-headed radicchio—gets its bitter edge tamed by the flame and a drizzle of balsamic vinegar in this beyond easy recipe. Since grilled treviso keeps a bit of the vegetable's pretty red color even as it cooks, it's a delicious—and striking—addition to any grilled vegetable platter.

Note that while the leaves will be tender enough to eat, they can be a bit tricky to cut, even once they're tender; you'll want to provide diners with a fork and knife to tackle these if you serve the halves whole. The alternative is to grill the heads and then chop them up before serving.

“I love grilled vegetables and I found this recipe very easy to follow. Although beautiful on its own, it would do really well cooled, sliced, and added to a chopped salad for a unique charred flavor.” - Tracy Wilk

grilled treviso/tester image
A Note From Our Recipe Tester

Ingredients

  • 1 head treviso

  • 1 to 2 teaspoons extra-virgin olive oil, or other cooking oil

  • Sea salt, to taste

  • 1 to 2 teaspoons balsamic vinegar

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make grilled treviso

    The Spruce/Julia Hartbeck

  2. Prepare a medium (350°F to 375°F) gas or charcoal grill fire. While the grill heats, trim any browned edges from the stem of the ​treviso. Cut the treviso in half lengthwise. Rub or brush the entire treviso halves with oil.

    treviso sliced in half on a cutting board

    The Spruce/Julia Hartbeck

  3. Set the treviso cut-side down on the grill. Cook until the edges are well browned, about 4 minutes. Turn, sprinkle the cooked cut-side with salt and cook until the entire treviso is nicely browned and wilted—about 4 more minutes.

    treviso grilling on a charcoal grill

    The Spruce/Julia Hartbeck

  4. Remove the treviso from the grill. Transfer to a serving platter and drizzle with balsamic vinegar. Serve hot, warm, or at room temperature.

    grilled treviso on plate

    The Spruce/Julia Hartbeck

Recipe Variations

  • Chop the grilled treviso and toss with a balsamic vinaigrette instead of drizzling with just the vinegar to serve as a "cooked" salad.
  • Instead of (or in addition to) drizzling with balsamic vinegar, sprinkle the grilled treviso with freshly grated Parmesan cheese before serving.
  • Punch things up with a drizzle of rice wine vinegar and hot chili oil or a sprinkle of red chile flakes instead of the balsamic vinegar.
  • Along with the balsamic, add a few crumbled of blue cheese to the treviso before serving—the pungency of blue cheese stands up well to the bitter tinge of the chicory leaves.
  • Try aged sherry vinegar instead of balsamic for a less sweet and less intense vinegar kick.