ROASTED LETTUCE, RADICCHIO AND ENDIVE

ROASTED LETTUCE, RADICCHIO AND ENDIVE image

Number Of Ingredients 13

2 heads radicchio, halved lengthwise
2 heads Belgian endive, halved lengthwise
1 head chicory/curly endive, halved lengthwise
1 head romaine lettuce, halved lengthwise
3 tablespoons (divided) olive oil
3/4 cup Greek olives, pitted
1/2 cup capers
1 tablespoon dried oregano
1 1/2 teaspoons ground thyme
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon (optional) ground dried chile pepper
2 tablespoons (optional) Romano cheese, grated

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
Place radicchio, Belgian endive, chicory, and romaine lettuce halves in a single layer on the baking sheet. Drizzle 2 tablespoons of the olive oil on top.
Combine olives and capers in a small bowl. Mix oregano, thyme, salt, black pepper, and chile pepper (optional) in a small bowl to make spice mixture.
Stuff inner leaves with olives, capers, and spice mixture using your fingers. Wrap halves together with kitchen string to prevent stuffing from falling out. Drizzle remaining 1 tablespoon olive oil on top.
Bake in the preheated oven until crispy and beginning to wilt, 10 to 15 minutes.
Cut off kitchen string. Sprinkle Romano cheese on top before serving, if desired.
Note: Look for the long, thin type of radicchio. The round type is also OK. Substitute escarole for the chicory endive if desired.