Recipe: Grilled Romaine

In Category: Recipes, Salads, Sides ··· Tagged With: , , , ,

I’ve seen Grilled Romaine made on Food Network, I’ve even seen it on a restaurant menu or two. It’s one of those things that I’ve also wanted to try but just never did… until last night.

We had a nice little cookout with our friends where we prepared some gorgeous filets with a chimichurri sauce. What better side to go with a fabulous selection of beef than Grilled Romaine.

This side dish (or starter) is insanely easy to make. Give it a try! I promise you won’t be disappointed. It received rave reviews from our friends. Grilled Romaine has an unexpected amazing taste.

Grilled Romaine

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

Yield: 4

Calories per serving: 42

Fat per serving: 3.5

Grilled Romaine


  • 2 packaged romaine hearts
  • 1-2 T Olive oil (a good brand)
  • 1 T Balsamic vinegar (a good brand)
  • Salt, to taste
  • Black pepper, to taste


  1. Heat grill to medium-high heat.
  2. Half the romaine hearts lengthwise. Rinse each piece well (especially near the root) and dry with paper towels.
  3. Drizzle olive oil on all sides, getting inside when possible (this is easiest with your hands).
  4. Sprinkle with salt and pepper (add a little bit more salt than what you normally would).
  5. Drizzle vinegar on all sides.
  6. Place romaine cut side down on the grill for 3 minutes or until slightly charred. Flip them over and grill another 3 minutes.
  7. Serve immediately for the best taste.


Top your romaine with Parmesan, blue cheese, bacon, or roma tomatoes for extra yumminess.

6 Responses to "Recipe: Grilled Romaine"
  1. kbstudio says:

    This is one of my favorite foods with a little blue cheese and grilled with blueberry balsamic and shaves of a good parma…….. yum!!!!!!!!

  2. ZeneeMiller says:

    Great idea! I would have never thought to grill lettuce!

  3. Kent Johnson says:

    You can do the same or similar with lots of vegetables. My favorite is mushrooms, but try cauliflower, broccoli, onion, bell pepper, tomato…virtually any vegie. It’s the oil that makes the difference when grilling, the vinegar or other dressing can be applied after the grilling. The oil on a charcoal grill makes smoke and it’s that smoky flavor that really sets these things apart.

    • Jenny says:

      Thanks for the tip, Kent! I am not comfortable with grilling yet but would love to attempt more vegetables in the future, if I can get the tongs out of my hubby’s hands. 🙂

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