Name: Roasted Lettuce, Radicchio, and Endive
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Radicchio, halved lengthwise - 2 heads; Belgian endive, halved lengthwise - 2 heads; Chicory (curly endive), halved lengthwise - 1 head; Romaine lettuce, halved lengthwise - 1 head; Olive oil, divided - 3 tablespoons; Pitted Greek olives - ¾ cup; Capers - ½ cup; Dried oregano - 1 tablespoon; Ground thyme - 1 ½ teaspoons; Salt - 1 teaspoon; Ground black pepper - 1 teaspoon; Ground dried chile pepper (Optional) - 1 teaspoon; Grated Romano cheese (Optional) - 2 tablespoons

Ingredients for - Roasted Lettuce, Radicchio, and Endive

1. Radicchio, halved lengthwise 2 heads

2. Belgian endive, halved lengthwise 2 heads

3. Chicory (curly endive), halved lengthwise 1 head

4. Romaine lettuce, halved lengthwise 1 head

5. Olive oil, divided 3 tablespoons

6. Pitted Greek olives ¾ cup

7. Capers ½ cup

8. Dried oregano 1 tablespoon

9. Ground thyme 1 ½ teaspoons

10. Salt 1 teaspoon

11. Ground black pepper 1 teaspoon

12. Ground dried chile pepper (Optional) 1 teaspoon

13. Grated Romano cheese (Optional) 2 tablespoons

How to cook deliciously - Roasted Lettuce, Radicchio, and Endive

1 . Stage

Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.