Grilled witlof and tomato

Grilled witlof and tomato

Chicory con tomates a la plancha

By
From
South American Grill
Serves
8
Photographer
Bonnie Savage

This simple grilled tomato and witlof side dish can be easily prepared and cooked while your meat is resting. Tomatoes are delicious grilled, their sugars caramelising as they begin to char, while witlof’s characteristic bitterness is mellowed when its crisp leaves soften on the grill. Drizzled with olive oil and lemon juice and accompanied by smoky grilled lemon halves this dish makes a quick and easy yet interesting addition to grilled meats, chicken and fish.

Ingredients

Quantity Ingredient
8 vine-ripened tomatoes, halved crosswise
4 witlof, halved lengthwise
1/2 cup olive oil
vegetable oil, for brushing
1 lemon, halved
1/4 cup lemon juice

Method

  1. Preheat a gas or charcoal barbecue chargrill to medium–high.
  2. Place the tomatoes and witlof on a large tray, season with sea salt and freshly ground black pepper and drizzle with half of the olive oil.
  3. Brush a little vegetable oil over the grill and cook the witlof for 4–5 minutes on each side, or until lightly charred. Grill the tomatoes and lemon halves, cut side down, for 3–4 minutes, or until lightly charred.
  4. Arrange the witlof and tomato on a platter and drizzle with the remaining olive oil and the lemon juice. Serve with the grilled lemon halves, for squeezing over.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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