Ingredients:
Makes 4-6 servings 2 large heads radicchio, cut in half 2 large heads Belgian endive, cut in half 2 red bell peppers, cut into quarters and seeded 2 yellow bell peppers, cut into quarters and seeded 6 tablespoons Pompeian Extra Virgin Olive Oil, divided 5 ounces baby arugula salad 8 tablespoons goat cheese, crumbled 1-1/2 tablespoons Pompeian Balsamic Vinegar

Instructions:
Preheat grill or broiler to high. Brush radicchio, endive and peppers with 4 tablespoons olive oil. Cook on a hot barbecue or under the broiler for 2-3 minutes per side, until they start to color on each side. Place on a cutting board while still hot and cut into 1-inch pieces. Place arugula salad and goat cheese in a bowl with the radicchio, endive and peppers; mix well until the cheese starts to melt. Add remaining 2 tablespoons olive oil and balsamic vinegar; mix well and serve. All materials courtesy of Family Features. For more of Chef Stellino’s recipes, as well as how-to videos, visit www.pompeian.com and “like” Pompeian on Facebook at www.facebook.com/ Pompeian