Grilled Treviso Recipe

Charred Treviso Molly Watson
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
30 Calories
2g Fat
2g Carbs
1g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 30
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 154mg 7%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 1g
Vitamin C 3mg 15%
Calcium 8mg 1%
Iron 0mg 1%
Potassium 115mg 2%
*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.


  • 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. Heat a gas or charcoal grill to medium-high heat. 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.

  2. 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.

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

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.