Grilled Endives with Sun Dried Tomato Relish
Ingredients
- 1/2 cup drained oil-packed sun-dried tomatoes (4 ounces), chopped
- 1/2 cup torn kalamata olives
- 1/4 cup extra-virgin olive oil, plus more for brushing
- One 3-inch strip of lemon zest, julienned
- 1 teaspoon chopped thyme leaves, plus small sprigs for garnish
- 8 endives (1 3/4 pounds), halved lengthwise
- Kosher salt
- Pepper
- Sage leaves, for garnish
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