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Grilled Romaine Toss


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  • Grilled Romaine:
  • 1/4 C. olive oil
  • 3 T. sugar
  • 1 tsp. dried rosemary, crushed
  • 1 tsp. dried thyme
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 8 plum tomatoes, quartered
  • 2 large sweet onions, thinly sliced
  • 4 romaine hearts
  • 2 T olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • Dressing:
  • 1/4 C olive oil
  • 1/4 C balsamic vinegar
  • 3 garlic cloves
  • 2 T. brown sugar
  • 1/4 C grated Parmesan cheese


Servings 6
Preparation time 25mins
Cooking time 40mins


Step 1

1. In a large bowl, combine the first 6 ingredients. Add tomatoes and onions; toss to coat. Transfer to a grill wok or basket. Grill,covered over medium heat for 8-10 minutes or until tender, stirring frequently. Set aside.

2. For grilled romaine, cut romaine hearts in half lengthwise, leaving ends intact. Brush with oil; sprinkle with salt and pepper. Place romaine halves cut sides down on grill. Grill, covered, over medium heat for 3-4 minutes on each side or until leaves are slightly charred and wilted.

3. For dressing, mix or use a food processor to mix the oil, vinegar, garlic and brown sugar until smooth.

4. Coarsely chop romaine, divide among the salad plates. Top with tomato mixture; drizzle with dressing. Sprinkle with cheese.

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