Grilled Hearts of Romaine

Grilled Hearts of Romaine

Side Dish Vegetables Greens

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


  • 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


  • 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