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Grilled Romaine Lettuce with Tomatoes and Basil

How to grill romaine lettuce, along with an easy tomato basil and balsamic topping.
Course easy, gluten free, Salad, vegetarian
Cuisine bbq, grilling, vegetarian
Keyword grilled romaine lettuce, grilled salad recipes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 -6 servings
Author Mary Cressler, Vindulge

Ingredients

For the Grilled Romaine:

  • 2 romaine hearts, halved lengthwise
  • Extra virgin olive oil, for brushing
  • Salt and Pepper, about ½ teaspoon each per half
  • 2 lemons, halved

For the topping:

  • 2 large beefsteak tomatoes, Roma tomatoes work well too, but use 4-5 if using Roma, diced
  • 2 cloves garlic, finely diced
  • 3 tablespoons basil, sliced thinly
  • 1 tablespoon extra virgin olive oil
  • ½ tablespoon aged balsamic
  • ¼ teaspoon salt
  • A pinch of fresh ground pepper less than ¼ teaspoon

Instructions

For the Grilled Romaine:

  1. Rinse and dry the romaine (it is important for the lettuce to be fully dry before you grill otherwise it may steam).
  2. Brush both sides of romaine with olive oil, and sprinkle with salt and pepper.
  3. Set grill to direct heat.
  4. Grill the romaine hearts on each side until lightly browned on both sides (about 2 minutes each side).
  5. While the romaine is grilling place the lemon halves on the grill about 4 minutes (until you see grill marks).
  6. Remove from heat, and top with the tomato basil mixture and a squeeze of fresh grilled lemon and a drizzle of aged balsamic.

For the Tomato Basil Salad:

  1. Place together tomatoes, garlic, basil, olive oil, balsamic, salt and pepper, into a bowl and toss together.