Grilled Radicchio, Fennel and Spring Onions with Green Olive Pesto

My top three favorite vegetables to grill, perfect for all your summer outdoor dining.  Just as delicious room temperature for a make ahead buffet or hot right off the grill.  Radicchio, fennel and spring onions really mellow in flavor when grilled,  they get smoky, tender and sweet which complements beautifully with the brightness and brininess of the green olive pesto.
Print Recipe!


Grilled Radicchio, Fennel and Spring Onions with Green Olive Pesto

Serves 4

Tools
Outside grill or inside grill pans


Ingredients
1 radicchio
1 fennel bulb
5 spring onions
¼ cup extra virgin olive oil
salt and pepper



Directions
  • Have grill pan or outside grill preheating to medium high heat.
  • Cut radicchio in pie shaped wedges  (about 2 inches wide), leaving center core.
  • Cut fennel bulb in pie shaped  wedges (about 1 inch wide), leaving the core. It’s important to cut the fennel on the thinner side because it takes longer to cook on the grill.
  • Trim up the roots from the bulb end and the even up the top leaves of the spring onions.
  • Brush oil on both sides of the cut vegetable and carefully place on grill.  Add fennel first, it takes longer to cook, then spring onions and then the radicchio.
  • Check for grill marks after the vegetables have been grilling for about about 5-7 minutes. (This all depends on the temperature of the grill)
  • Flip over and grill the other side, grilling until vegetables have nice grill marks.
  • Transfer to a sheet pan until ready to serve.  
  • These are just as good at room temperature as they are hot.

Serving
  • With a serving spoon smear a nice amount of the olive pesto on serving platter.
  • place grilled vegetables in nice rows,  top by rubbing some more olive pesto over the top of the plated vegetables.  Garnish with lemon zest.





This is a pantry staple for me,  rub on grilled vegetables, as a spread on sandwiches,  mixed with vegenaise as a dip, base for pasta salad or potato salad.  It’s briney, lemony and delicious!



Green Olive Pesto



Tools
Food Processor, mini chop if you have one

makes just under 1 cup


Ingredients
1/2 cup green olives, pitted
1/3 cup basil
3 sprigs of thyme leaves, stem removed
2 Tbsp. fresh lemon juice, 1 lemon
zest of a lemon
1/2 Tbsp. whole ground mustard
1 tsp. capers
pepper
1/4-1/3 cup extra virgin olive oil


  • Add everything to the bowl of the food processor excluding extra virgin olive oil.  
  • Turn food processor on high and slowly drizzle in extra virgin olive oil until it comes together, scraping down the sides to make sure all is combined.  
  • Taste for salt but I don’t think you’ll need it with all the briney ingredients.
  • Store in refrigerator in glass jar, store for up to a week.



Here's How I did it!



Cut radicchio in pie shaped wedges  (about 2 inches wide), leaving center core. Cut fennel bulb in pie shaped  wedges (about 1 inch wide), leaving the core. It’s important to cut the fennel on the thinner side because it takes longer to cook on the grill. Trim up the roots from the bulb end and the even up the top leaves of the spring onions.


Brush oil on both sides of the cut vegetable and carefully place on grill.  Add fennel first, it takes longer to cook, then spring onions and then the radicchio.


Flip over and grill the other side, grilling until vegetables have nice grill marks.

Transfer to a sheet pan until ready to serve.  


Add everything to the bowl of the food processor excluding extra virgin olive oil.  



Turn food processor on high and slowly drizzle in extra virgin olive oil until it comes together, scraping down the sides to make sure all is combined.  


With a serving spoon smear a nice amount of the olive pesto on serving platter.


place grilled vegetables in nice rows,  top by rubbing some more olive pesto over the top of the plated vegetables.  Garnish with lemon zest.


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