Roasted Lettuce, Radicchio, and Endive

Roasted Lettuce, Radicchio, and Endive

Recipe by Buckwheat Queen from allrecipes.com

Side Dish 30 Mins.

Ingredients

6

6 servings

  • 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 olive oil, divided
  • ¾ cup pitted Greek olives
  • ½ cup capers
  • 1 tablespoon dried oregano
  • 1 ½ teaspoons ground thyme
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground dried chile pepper (Optional)
  • 2 tablespoons grated Romano cheese (Optional)

Instructions

  • 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 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 and sprinkle Romano cheese on top before serving.

Nutritional Facts

Per 6 servings

  • Calories: 192
  • Carbohydrate: 17g
  • Fat: 13g
  • Fiber: 11g
  • Protein: 6g
  • Sugar: 2g

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