Speedy Grilled Romaine Lettuce with Parmesan

Grilled romaine lettuce halves topped with grated cheese make a fresh addition to vegetarian summer recipes, served on a baking tray and garnished with lemon wedges, salt, garlic, and a wedge of cheese nearby.

5 from 12 ratings

Speedy Grilled Romaine Lettuce with Parmesan

Everyone needs to know how to make grilled romaine lettuce, aka the best way to get the most flavor from this leafy green vegetable! Not only is this summer staple quick and easy, but it's also a great base for whatever dressing or topping you love!

Prep Time15

Cook Time10

Total Time25

Course: Main Dishes, Salads, Side Dishes

Cuisine: American

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword: grilled romaine, grilled romaine salad

Diet: Gluten-Free, Low Carb, Vegetarian

Occasion: 4th of July

Time: 30 minutes or less, 45 minutes or less

Servings: servings

Author: Sarah Bond

Ingredients

Grilled Romaine

2 romaine hearts
2 Tbsp olive oil 30 mL
½ cup shredded parmesan cheese omit for vegan, 90 g

Dressing

2 Tbsp lemon juice 30 mL
2 Tbsp olive oil 30 mL
1 Tbsp red/white wine vinegar or lemon juice 15 mL
1 tsp dijon mustard
2 cloves garlic minced
Pinch each salt and pepper

Instructions

Prep: Cut romaine hearts in half lengthwise. Brush all sides with olive oil.
Dressing: Whisk together all Dressing ingredients and set aside.
Grill: Preheated grill to medium-high. Place romaine cut side down on the grill and cook for 3 to 5 minutes, or until charred in spots. Flip and cook for 1 more minute.
Assemble: Serve romaine hearts whole or chopped, topping with parmesan and dressing.

Notes

Storage: This lettuce is best eaten right away. But leftovers will keep in the fridge in an airtight container for up to 3 days.

Make Ahead: Prep the dressing and cut the romaine ahead of time for quick assembly before grilling.

Reheating: To reheat, pop on the grill for a quick 30-second refresh or enjoy cold as a salad!

Nutrition