Roasted Lettuce, Radicchio, and Endive Tarifi

Malzemeler

• 2 heads radicchio, halved lengthwise2 heads Belgian endive, halved lengthwise1 head chicory (curly endive), halved lengthwise1 head romaine lettuce, halved lengthwise3 tablespoons olive oil, divided0.75 cup pitted Greek olives0.5 cup capers1 tablespoon dried oregano1.5 teaspoons ground thyme1 teaspoon salt1 teaspoon ground black pepper1 teaspoon ground dried chile pepper2 tablespoons grated Romano cheese

Hazırlanışı

1. Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
2. 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. 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. 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. 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.

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