How to Make It
In a small bowl, mix the chopped sun-dried tomatoes with the torn olives, the 1/4 cup of olive oil, the lemon zest and the chopped thyme.
Light a grill or preheat a grill pan and oil the grate. Brush the endives with olive oil and season with salt and pepper. Grill over moderately high heat, turning once, until crisp-tender and lightly charred, about 5 minutes. Transfer the endives cut side up to a platter and spoon the sun-dried tomato relish on top. Garnish with thyme sprigs and sage leaves and serve.