Grilled Endive with Balsamic Rosemary Marinade

Grilled Endive with Balsamic Rosemary Marinade


6 heads California endive, cut in half lengthwise

For the marinade:

2 tablespoons olive oil

2 tablespoons balsamic vinegar

2 tablespoons maple syrup

3 cloves minced garlic

1 ½ teaspoon chopped fresh rosemary

1 teaspoon kosher salt

½ 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 for 30 minutes, tossing occasionally.

Bring a grill to medium heat and lightly oil the grate. Grill the endive cut side down until lightly charred, 10-12 minutes depending on your grill. Turn, brush with any remaining marinade, and cook until just beyond al dente and lightly charred, another 8 to 10 minutes. Serve warm.