We took a head each of radicchio and cauliflower and smeared the cut surfaces with bacon fat. Then we put them on a medium grill and let the fats ease into the cut surfaces. The vegetables cooked slowly. The fats caused occasional flare-ups. We cooked the radicchio cut side up for the whole time. The denser cauliflower needed to be turned in order to cook evenly. As the vegetables cooked, we added some local sausages to the grill. In order to create a lower temperature zone to finish cooking the sausage, we propped them on the cooking vegetables. The juices and fats from the sausages dripped onto and into the cut vegetables. At the very end, we put the sausages back on direct heat to brown. When the medley was cooked, we put everything into a large baking dish to rest and blend their flavors together.
Ideas worth exploring: slower cooking of vegetables on the grill, creating more adjustable temperature zones with edibles, the pressing and juices of grilled ingredients as a sauce.
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