Grilled Romaine Lettuce
- 20m Prep Time
- 2h Cook Time
- 2h Ready In
Grilled romaine hearts are served with slow-roasted tomatoes and a creamy shallot balsamic dressing. This warm salad is a unique and flavorful side dish.
Ingredients
- 118 ml olive oil
- 44.4 ml white sugar
- 4.93 ml dried rosemary
- 4.93 ml dried thyme
- 1.23 ml salt
- 1.23 ml ground black pepper
- 8 Roma (plum) tomatoes halved lengthwise
- 2 shallots halved lengthwise and peeled
- 118 ml balsamic vinegar
- 29.6 ml brown sugar
- 414 ml olive oil
- 4 romaine hearts
- 14.8 ml olive oil
- salt and pepper
Nutrition (per serving, estimated)
Estimated based off 12 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 57.3 mg
- Iron: 2.99 mg
- Magnesium: 12.7 mg
- Phosphorus: 15.1 mg
- Potassium: 87.8 mg
- Zinc: 0.21 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml olive oil
- 44.4 ml white sugar
- 4.93 ml dried rosemary
- 4.93 ml dried thyme
- 1.23 ml salt
- 1.23 ml ground black pepper
- 118 ml balsamic vinegar
- 29.6 ml brown sugar
- 414 ml olive oil
- 4 romaine hearts
- 14.8 ml olive oil
- salt and pepper
Prepare
- 8 Roma (plum) tomatoes, halved lengthwise
- 2 shallots, halved lengthwise and peeled
Let's Cook
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Step 1.
Preheat oven to 225 degrees F (110 degrees C).
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Step 2.
Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag.
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Step 3.
Place tomatoes in the bag, seal, and shake to coat.
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Step 4.
Arrange coated tomato halves cut side up on a baking sheet.
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Step 5.
Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool.
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Step 6.
In a blender or food processor, finely chop the shallots.
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Step 7.
Add vinegar and brown sugar, and process until smooth.
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Step 8.
Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture.
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Step 9.
Preheat grill for high heat.
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Step 10.
Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper.
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Step 11.
Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through.
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Step 12.
Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing.