Recipes and Cooking BBQ & Grilling Grilled Vegetables Grilled Endive with Prosciutto Be the first to rate & review! This grilled side dish works well with chicken but could also work as a light main dish. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 19, 2013 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Grill Time: 25 mins Total Time: 15 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 tablespoon olive oil 1 tablespoon Dijon-style mustard ¼ teaspoon black pepper 2 heads Belgian endive, trimmed and halved lengthwise 4 thin slices prosciutto (1-1/2 to 2 ounces) ½ medium red sweet pepper, cut into thin strips ½ medium yellow sweet pepper, cut into thin strips 1 green onion, bias-sliced 1 recipe Herbed Oil (see recipe below) Herbed Oil ¼ cup olive oil ⅓ cup coarsely chopped fresh flat-leaf parsley 3 tablespoon snipped fresh chives 4 teaspoon snipped fresh lemon thyme or thyme ¼ teaspoon salt Directions In a small bowl stir together olive oil, mustard, and black pepper; brush over endive halves. Wrap each endive half in a thin slice of prosciutto; secure with wooden toothpicks. For a charcoal grill, in a covered grill arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place endive on grill rack over drip pan. Cover and grill about 25 minutes or until endive is tender and prosciutto is golden brown, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust grill for indirect cooking. Grill as above.) Meanwhile, in a small bowl combine sweet peppers and green onion; divide among 4 salad plates. Top with grilled endive. Drizzle each serving and plate with Herbed Oil. Discard any remaining oil. Serve immediately. Makes 4 servings. Herbed Oil In a blender container combine olive oil, coarsely chopped fresh flat-leaf parsley, snipped fresh chives, snipped fresh lemon thyme or thyme, and salt. Cover and blend until smooth. Strain herb mixture through a fine-mesh sieve, pressing on solids to extract all oil; discard herb mixture. Place oil in a squeeze bottle. Refrigerate for up to 2 days. (For food safety reasons, do not hold oil any longer than 2 days.) To serve, bring to room temperature; shake well. Rate it Print Nutrition Facts (per serving) 206 Calories 20g Fat 4g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 206 % Daily Value * Total Fat 20g 26% Saturated Fat 2g 10% Sodium 361mg 16% Total Carbohydrate 4g 1% Protein 4g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.