Instructions

With a knife, shave off the discolored end of the endive. Cut the endive in half lengthwise through the core. Toss endive halves in large bowl with oil and season with salt and pepper to taste.
Grill endive over medium-hot fire, turning once, until dark grill marks appear and center of each is crisp-tender, 5 to 7 minutes. Serve hot, warm, or at room temperature.