Balsamic-Grilled Radicchio w/Shaved Pecorino

Chef Michael Presnal of The Federal Restaurant in Agawam, Massachusett, writes: "The recipe here was featured on one of my first menus as a chef, before I got into the kind of complex cooking I do now at The Federal. That was over ten years ago, but I still love making this dish at home. It calls for just a few fresh ingredients and takes only a couple of steps."
Serve as a side dish or first course.

1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar
6 garlic cloves, chopped
1 tablespoon chopped fresh rosemary
1 teaspoon (packed) finely grated orange peel
1/2 teaspoon dried crushed red pepper
4 large heads of radicchio, each quartered through core end
1 cup Pecorino Romano cheese shavings

Whisk oil, vinegar, garlic, rosemary, orange peel, and crushed red pepper in large bowl. Add radicchio and toss to coat. Marinate 15 minutes.
Prepare barbecue (medium heat). Drain marinade into small bowl. Place radicchio on grill; sprinkle with salt and pepper. Grill radicchio until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Transfer radicchio to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings.
Test-kitchen tip: To make the cheese shavings, use a vegetable peeler to cut long strips from a wedge of Pecorino Romano. 

Makes 8 servings.
From www.epicurious.com