Grilled Raddichio, Onion And Tomatoes

• 3/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 5 dashes Tabasco sauce
• 1 tsp sea salt
• 1 tsp fresh ground black pepper
• 1 tsp molasses
• 2 tbs fresh finely chopped basil
• 2 heads raddichio halved thru the root end
• 2 large ripe tomatoes sliced 1/2" thick
• 1 red or Vidalia onion sliced 1/4" thick
• Basil leaves for garnish

1. Combine first seven ingredients and whisk till well blended.
2. Brush all vegetables with the dressing. On a hot grill add the raddichio cut side down and grill about 5 minutes. Meanwhile grill each side of the onion and tomatoes about 2 to 3 minutes per side.
3. Cut root core from raddichio to separate leaves. Assemble with raddichio on bottom followed by onion slices and tomato slices. Drizzle with remaining dressing and top with basil leaf garnish. Best served hot.

extra virgin olive oil, balsamic vinegar, tabasco sauce, salt, ground black pepper, molasses, basil, root, tomatoes, red, basil

Taken from www.epicurious.com/recipes/member/views/grilled-raddichio-onion-and-tomatoes-1206608 (may not work)