Grilled Belgian Endive is an easy and tasty side dish, perfect for accompanying any meat or fish main course. Belgian endive is a winter side dish that you can enjoy raw or cooked, either in a pan, in the oven, or in an air fryer. You can also grill the Belgian endive on a classic grill pan or barbecue and then season it simply with oil, pepper, and salt, or add some balsamic glaze. Let’s see how to make grilled Belgian endive, and if you try it, let me know: Barbara
Here are some tasty recipes with Belgian endive that I recommend trying:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: Winter
Ingredients for Preparing Grilled Belgian Endive
- 4 heads Belgian endive
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
How to Prepare Grilled Belgian Endive
Start preparing the grilled Belgian endive by removing the outer, unattractive, and potentially damaged leaves. Wash it under running water, then cut it in half and then cut each half again in half.
Heat the grill pan very well and when it is hot, place the endive on it, cooking it for about 10 minutes while turning it so that each part is well cooked.
Once the Belgian endive is well cooked, remove it from the grill and place it on the serving plate. Season it with some salt, pepper, and extra virgin olive oil. Serve it as soon as it’s ready or at room temperature.
How to Store Belgian Endive
You can store grilled Belgian endive in the refrigerator for 2–3 days and consume it either hot or at room temperature.
