Grilled Endive with Provolone

  

  
Grilling offers the opportunity for grilled vegetables and many are great on a kebab or grilled straight.  Certainly, onions, tomatoes, green pepper or zucchini are great on a grilling stick.  Many also grill corn, potatoes or asparagus on the grill.  Then there's a whole extra level of potential that people don't think of.  I'm talking about grilled romaine lettuce or scallions.  In this category also is this recipe from Mario Batali's Italian Grill for grilled endive.  It's actually very easy, just cut the endive lengthwise and grill.  The choice of ingredient is the way interest and sophistication is added to the meal.  Endive has a non-traditional taste with its somewhat bitter flavor.  This is easily balanced with a grilling sauce, or in this case oil, and this recipe's addition of cheese.  The grilling oil includes lemon juice and zest, along with marjoram.  This and slices of aged provolone balance out the bitterness, and the grilling introduces that charred smokiness everyone loves.  So, for those special entertaining opportunities, consider this recipe for one of your vegetable sides.
    
Ingredients:
1/4 cup olive oil
Grated zest and juice of 1 lemon
Salt and pepper
6 Belgian endive
2 tbsp chopped fresh marjoram
Provolone cheese for shaving
     
Directions:
Combine the olive oil, lemon zest and juice, salt and pepper to taste in a bowl and mix well.  Cut the endive in half length-wise and toss in the oil mixture to coat.  Drain each endive piece and place on a hot grill cut side down.  Grill until grill marks form, about 6 minutes.  Transfer to a platter, cut side up, sprinkle with marjoram and top with shaved pieces of cheese.