3-4 California Endive, sliced lengthwise
1 tablespoon olive oil
Chopped fresh rosemary, optional
Preheat grill over a medium flame. Brush each endive half with olive oil. Place endive on grill, cut side down to start. After 8–10 minutes turn over and cook another 12-15 minutes turning occasionally and lowering the flame if needed until endives soften. Season with salt and pepper, garnish with chopped rosemary if desired. Serve hot or allow to cool and serve at room temp.
*Grilled endives provide the basis for a great summer salad as well. Cut grilled and cooled endives across into one inch slices. Mix with feta cheese or chevre, roasted nuts and some arugula, all dressed with additional olive oil.