Grilled Romaine Lettuce

[KCSoccer]

We had friends over for dinner during the holiday weekend and I served this recipe along with grilled salmon and other sides. It was very good and different - a nice change from a regular green salad.

Grilled Romaine Lettuce

3 to 4 romaine hearts
3 Tbsp olive oil
1 Tbsp red wine vinegar (or cider vinegar)
2 teaspoons chopped fresh herbs such as rosemary, thyme, oregano (or 1 teaspoon dried mixed herbs)
1/4 teaspoon salt
Pinch freshly ground black pepper

Prep the romaine hearts: pull off any old leaves; cut off the top 1 or 2 inches of the lettuce head, and slice off the browned part of the root end, leaving the root end intact so that the lettuce head stays together.

Prepare the vinaigrette. Put the oil, vinegar, herbs, salt and pepper in a small bowl and whisk with a fork to combine.

Prepare your grill for high, direct heat. Paint the lettuce hearts all over with the vinaigrette. Grill the romaine hearts until lightly browned on all sides, turning every minute or two until done.

Serve immediately. You can either serve the hearts whole, or chop them and toss them for a salad.

[MsWoods]

Sounds good. Bf is always grilling and I get tired of the same old veggies.