Roasted Lettuce, Radicchio, and Endive

Ingredients

• 2 heads radicchio , halved lengthwise
• 2 heads Belgian endive , halved lengthwise
• 1 head chicory , curly endive
• 1 head romaine lettuce , halved lengthwise
• 3 tablespoons olive oil , divided
• 0.75 cups pitted Greek olives
• 0.5 cups capers
• 1 tablespoon dried oregano
• 1.5 teaspoons ground thyme
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground dried chile pepper , Optional
• 2 tablespoons grated Romano cheese , Optional

Instructions

1. 1

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

2. 2

   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.

3. 3

   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.

4. 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. 5

   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.