Approximate cooking time: 7 minutes
Serves 4
Ingredients:
- 3 to 4 romaine hearts
- 3 to 4 slices provolone cheese (optional)
- 3 Tbsp olive oil
- 2 teaspoons chopped fresh herbs such as rosemary, thyme, oregano (or 1 teaspoon dried mixed herbs)
- 1 tbsp balsamic vinegar
- salt and ground black pepper, to taste
Directions:
- Prep the romaine hearts—pull off any old leaves. Chop off the top 1 or 2 inches of the lettuce head, and shave off the browned part of the root end, leaving the root end intact so that the lettuce head stays together.
- Prepare your grill for high, direct heat. Drizzle the romaine with the oil and herbs.
- Grill the romaine hearts until lightly browned on all sides, turning every minute or two until done. Optional: just before they are ready, lay a slice of provolone cheese over the romaine to melt.
- Serve immediately. You can either serve the hearts whole, or chop them and toss them for a salad.
Photo Credit: Simply Recipes