Grilling with Endive

Memorial Day is now behind us, which means grilling season has officially begun! While most of us might envision summer barbecues of hot dogs and sweet corn, we want to suggest an addition to the classics: endive!

Endive is freshly produced year round and naturally adapts to such seasonal fare. It acts as a great ingredient in summer salads, providing a crisp and refreshing bite.

But salads are just one way to enjoy endive in the summer! Grilled endive is an undiscovered delight. The vegetable holds up well on a grill and reveals a more mellow, caramelized flavor after experiencing some heat from the coals below. 

So when you're preparing for your next barbecue, remember endives' delicious versatility and make it an addition to your summer barbecue experience!

Grilled Endive with Balsamic Rosemary Marinade

Grilled Endive and Beet


6 heads endive (white), halved lengthwise through the root end
6 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
2 teaspoons dried lavender flowers (optional)
3 cloves minced garlic
1 1/2 teaspoons chopped fresh rosemary
3/4 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper


In a large non-metallic bowl, whisk together the marinade ingredients. Add the endive and toss. Set aside at room temperature to marinate, stirring occasionally, for 30 minutes. Prepare a grill to medium heat and lightly oil the grate. Grill the endive cut side down until lightly charred, 3 to 5 minutes depending on your grill. Turn, brush with any remaining marinade, and cook until crisp-tender and lightly charred, 3 to 5 minutes depending on your grill. Serve warm.

Check out Food and Wine’s recipe for Charred and Smoky Belgian Endives: