Use 6 heads endive (red, white, or a combination), halved lengthwise through the root end.
3/4 cup plain yogurt
2 cloves minced garlic
1/2 teaspoon curry powder
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper.
In a large non-metallic bowl, whisk together the marinade ingredients. Add the endive and toss. Set aside at room temperature to marinate, stirring occasionally, for 30 minutes.
Prepare a grill to medium heat and lightly oil the grate. Grill the endive cut side down until lightly charred, 3 to 5 minutes depending on your grill. Turn, brush with any remaining marinade, and cook until crisp-tender and lightly charred, 3 to 5 minutes depending on your grill. Serve warm.
15 Poppy House Road
Rio Vista, California 94571