Grilling coaxes sweet-savory depth from endive and red onion in this delicious vegetarian side dish. Fresh figs lend a bright, jammy acidity in the summer, but don't hesitate to use dried come winter. Leave the root ends attached when trimming your onions and endive, so they hold together and don't slip through the grill grates. Serve as a salad, or eat alongside grilled chicken, steak, salmon, seared scallops or whole roasted fish. Source: EatingWell Magazine, July/August 2018

Julia Clancy
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Ingredients

Directions

  • Preheat grill to medium-high.

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  • Zest lime. Whisk the zest with 2 tablespoons each oil and vinegar, honey and 1/4 teaspoon salt in a small bowl.

  • Juice the lime. Whisk the juice with the remaining 2 tablespoons each oil and vinegar and 1/2 teaspoon salt in a large bowl. Add endive and onions; toss to coat. Grill the vegetables, in batches if necessary, until softened and lightly charred, 2 to 3 minutes per side.

  • Arrange the vegetables on a large platter. Top with figs and basil and drizzle with the dressing.

Tips

To make ahead: Hold at room temperature for up to 2 hours or refrigerate for up to 8 hours.

Nutrition Facts

157 calories; 7.3 g total fat; 1.1 g saturated fat; 224 mg sodium. 391 mg potassium; 23.3 g carbohydrates; 5 g fiber; 16 g sugar; 1.7 g protein; 187 IU vitamin a iu; 9 mg vitamin c; 5 mcg folate; 53 mg calcium; 1 mg iron; 25 mg magnesium; 2 g added sugar;