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Oh Rita...you have a winner here!!! I received a head of radicchio in my coop box last week and knew this was the PERFECT way to use it up. I followed the recipe as written, using a super expensive tuscan herb flavored olive oil and a wonderful thick and sweet aged balsamic. The marinade was unbelievable. I did let mine marinate for about 4 hours (hubby came home a little later than usual) and there was absolutely no harm done and I think I would recommend that length of marinating in the future as well. I grilled it on med-high on my grill pan indoors. Can't wait to make this again this summer on the grill!!!

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JanuaryBride April 07, 2011

Rita, you talked me into trying the radicchio and I'm so thankful that you did. It is really delicious made this way. I also used some large, sweet onions, and red bell peppers, but the radicchio was my favorite by far. It was not difficult to make and I can see that it would compliment many different menus. I had fresh rosemary, but used dried sage and thyme with good success. Thanks, Rita L.

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Geema March 29, 2003

Fantastic! I skipped the sage, and baked it at 450 for 12 minutes (flipping after 6). And rather than mix the balsamic in the marinade, I drizzled it over just before serving. It was incredible -- thank you!

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ramartin42 October 26, 2010

Very tasty - actually substituted the balsamic with red wine vinegar and marinated radicchio along with onions and zucchini and grilled and served it all in fresh wraps- will use this marinade again - Thanks

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kchal11267 June 30, 2010

I was going to start of saying "Fabulous!" but the reviewer right below me beat me to it. This IS fabulous and I can't wait to introduce it to others again and again. I did have to use dried rosemary because fresh wasn't available. Bravo, Rita!

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echo echo May 02, 2007

Fabulous! I omitted the thyme because I was using thyme in another recipe with the same meal. Everyone said the radicchio was the highlight of the meal. Used fresh herbs from the garden, a little bit of sliced up green bell pepper, onion and milder elephant garlic. For the balsamic I chose to substitute mostly white balsamic with only a 1/2 teaspoon of dark balsamic vinegar. The radicchio did not retain its shape and fell apart quickly, but nevertheless we loved the flavor.

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COOKGIRL August 28, 2005

Also try eggplant it caramelizes so nice and melts in your mouth.

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Rita~ March 31, 2003
Grilled Radicchio & (Veggies of Choice)