Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Servings:
6
Ingredients
Directions
Preheat the oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
Place radicchio, Belgian endive, chicory, and romaine lettuce halves in a single layer on the prepared baking sheet. Drizzle 2 tablespoons olive oil on top.
Combine olives and capers in a small bowl; set aside. Mix together oregano, thyme, salt, black pepper, and chile pepper in a small bowl until well combined; set aside.
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.
Bake in the preheated oven until lettuce is crispy and beginning to wilt, 10 to 15 minutes. Cut off the kitchen string and sprinkle Romano cheese on top before serving.
Cook's Note:
Look for the long, thin type of radicchio. The round type is also OK. Substitute escarole for the chicory endive if desired.
Nutrition Facts (per serving)
| 192 | Calories |
| 13g | Fat |
| 17g | Carbs |
| 6g | Protein |
