Ingredients:
EVOO, as needed
1 head radicchio, core discarded, cut into 8 equal sections
2 tablespoons fresh thyme, chopped
1 clove garlic, minced
1 tablespoon, good quality balsamic vinegar
¼ teaspoon Kosher salt
Freshly ground black pepper
3 tablespoons Parmigiano-Reggiano, grated

Preheat the oven to 425 degrees. In a large bowl, combine the cut radicchio, a good drizzle of EVOO, thyme, salt and pepper, and garlic. Toss to combine.  Transfer to a sheet pan and bake until the leaves are slightly charred and nicely wilted, approximately 20 minutes.  Using a wide spatula, flip after 10 minutes.  Remove from the oven and return the radicchio to the original bowl.  Drizzle over the vinegar, add the cheese, and toss to combine.  Season to taste.