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Grilled Radicchio, Summer Squashes, and Scallions

Naturally bitter radicchio mellows when grilled -- and pairs perfectly with colorful yellow and pattypan squashes in this healthy dish.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, August 2009


  • 2 heads radicchio, core intact, cut into 1/2-inch wedges
  • 1 yellow squash, cut into 1/2-inch-thick rounds
  • 6 pattypan squashes, halved if large
  • 1 zucchini, cut into 1/2-inch-thick rounds
  • 1 bunch purple or green scallions, halved lengthwise if large
  • 1/3 cup extra-virgin olive oil, for brushing
  • Coarse salt and freshly ground pepper
  • 1 lemon, halved


  1. Preheat grill to medium-high. Arrange vegetables in a single layer on a rimmed baking sheet. Brush generously with oil, and season with salt and pepper.

  2. Grill vegetables until just tender and slightly charred: about 3 minutes for the scallions, 4 to 5 minutes per side for the squashes, and 10 minutes total for the radicchio, flipping every 2 minutes. Squeeze lemon halves over vegetables.

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