Grilled Romaine Salad:
Yep! It’s summer time and that means it’s grilling time…and I’m grilling everything I can think of. Gotta stay healthy – mind, body and soul – and a great way to accomplish this is by feeding your body grilled vegetables! No longer reserved only for meat-focused mainstays, grills are cooking up an amazing assortment of vegetables for side dishes and entrees, too.
I’m a big fan of grilled vegetables. You can dish them up in a pinch on busy weeknights or serve a crowd at your next summer party. From crisp salads to colorful medleys, these versatile grilled vegetable recipes are quick, low-cal, and delicious. Caramelizing flames and a touch of smoke do wonders for vegetables.
Here is the simplest recipe in the world. Gather all your vegetables and throw them on the indoor or outdoor grill with olive oil, salt and pepper and presto…yummy in your tummy. Please make sure to try this simple but divine grilled vegetable salad recipe as your main course dinner for non meat dinner or as a side dish. I threw romaine lettuce, tomatoes, avocados, red onions and whatever else I could find on the grill and got my grub on!
Summer time, Summer time!
Ali in the Valley
Photo by: Ali
Recipe for Grilled Romaine Salad:
3 tablespoons plus 1 teaspoon extra-virgin olive oil
1 large clove garlic, split
3 hearts of romaine, halved lengthwise
4 large red tomatoes
2 avocados, pitted, halved
2 small red onions, halved
3 tablespoons red wine vinegar
3/4 teaspoon fine sea salt
3/4 teaspoon ground black pepper
Chopped fresh oregano
Prepare a grill for medium-high heat cooking.
Place romaine, tomatoes and onions on a baking sheet. Drizzle with 1 tablespoon of the oil and rub until vegetables are coated all over. Grill, turning vegetables frequently with tongs; cook lettuce until outer leaves are just browned and softened, 4 to 5 minutes, and tomatoes and onions until softened and slightly charred, 7 to 8 minutes. Add avocados halves for 2 minutes. Transfer vegetables back to the baking sheet as they are done.
In a small bowl, combine vinegar, salt, pepper and remaining 2 tablespoons oil. Thinly slice romaine, place on a large platter and drizzle with half the vinaigrette. Very coarsely chop tomatoes and onions, place in a large bowl and toss with remaining vinaigrette. Pile tomato mixture over lettuce and sprinkle with oregano.