Grilled Hearts of Romaine
This is truly and ridiculously easy. The trick is to get the grill grates very hot. And the result? A lightly caramelized surface and a slightly smoky flavor. The insides stay cool and crisp. It's quite a contrast of tastes and textures.
Servings per recipe: 6
Calories per serving: 88
Preparation time: 10m
Total cooking time: 15m
Ingredients:
- 3 romaine lettuce hearts, halved lengthwise
- 1 tablespoon olive oil, divided, or as needed
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
- 2 tablespoons balsamic vinegar, or to taste
- 2 tablespoons sherry vinegar, or to taste
- 2 tablespoons olive oil, or to taste
Directions:
- 1 Preheat an outdoor grill for high heat, and lightly oil the grate.
- 2 Brush each romaine lettuce half with 1/2 teaspoon olive oil.
- 3 Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.
Nutrion facts:
| Total Fat | 7.5g | 12% |
| Saturated Fat | 1.0g | |
| Cholesterol | 1mg | |
| Sodium | 35mg | 1% |
| Potassium | 257mg | 7% |
| Total Carbohydrates | 4.2g | 1% |
| Dietary Fiber | 2.1g | 8% |
| Protein | 1.9g | 4% |
| Sugars | 2g | |
| Vitamin A | 5814IU | |
| Vitamin C | 24mg | |
| Calcium | 53mg | |
| Iron | 1mg | |
| Thiamin | 0mg | |
| Niacin | 1mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 15mg | |
| Folate | 136mcg |
