• 4 medium tomatoes, cut in half crosswise
• Extra-virgin olive oil
• 4 medium heads Belgian endive, halved lengthwise
• 2 heads radicchio, quartered through core, with some core still attached to each piece, or 4 heads Treviso, cut in half lengthwise
• 8 small leeks, trimmed and halved lengthwise
• 2 teaspoons finely chopped fresh oregano
• 2 teaspoons finely chopped fresh thyme
• Salt
• Freshly ground black pepper

Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).

Brush cut side of tomatoes with oil and place on grill, cut side down. Cover and grill tomatoes until warm and tender, about 3 minutes per side. Transfer to large platter.

With a paring knife, score base of endive and radicchio. Brush cut sides of endive, radicchio, and leeks with oil. Grill vegetables, uncovered, until beginning to wilt, about 3 minutes per side; transfer to platter with tomatoes. Sprinkle vegetables with oregano, thyme, salt and pepper. Drizzle with oil and serve warm.