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Best Grilled Hearts of Romaine Recipes

Best Grilled Hearts of Romaine Recipes

Grilled Hearts of Romaine Shopping Tips

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Grilled Hearts of Romaine Cooking Tips

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.


Grilled Romaine Hearts with Chili-Lime Shrimp

Roast the beets: preheat the oven to 375 degrees. Place the diced beets on a lined baking sheet and brush with about half tablespoon olive oil. Roast for 20-25 minutes or until beets pierce easily with a knife.

While the beets are roasting combine corn, onion, tomatoes and jalapeno in a medium sized bowl.

Prepare the vinegar dressing in a separate bowl. Whisk together 1 tablespoon olive oil, 1 tablespoon lime juice, vinegar and salt.

Add four shrimp to each wooden skewer and set aside.

On a heated grill or a cast iron grill pan, brush 1 teaspoon olive oil and place both halves of the romaine hearts on the heated grill. Turn after about 3 minutes or until grill marks appear and heat for another 3 minutes.

Place romaine hearts on a large serving tray.

Grill the shrimp on the same grill or cast iron grill pan. Coat again with 1 teaspoon oil. Add shrimp skewers and cook for about 2-3 minutes on each side. Remove and turn off heat.

Once the diced beets are done roasting, add them to the corn mixture in step 3. Add the vinegar dressing assembled in step 4 and toss.

Place the cooked shrimp skewers over the romaine hearts. Spoon 1/3 cup of the corn mixture over the shrimp. Enjoy!


You'll ❤️This Grilled Romaine Lettuce Recipe

Easy Grilling Recipe

Cooking vegetables on the grill has always been a favorite way to eat veggies. I love the smokey chargrilled taste that you get! So delicious.

Grilling romaine lettuce is one of the easiest grilling recipes you'll ever make. Simply brush halved romaine hearts with olive oil and balsamic vinegar, then sprinkle with salt and pepper. Grill and 2 minutes later, voila!

A Low Carb, Whole, Paleo, and Keto Recipe

With 14 grams fat, 0.2 grams of protein, and 1.3 grams net carbs, grilled romaine hearts are the perfect low carb, whole food, paleo, and keto recipe!


Roasted Romaine Lettuce


“Tastes like a steak… if a steak were a salad”. This is how this roasted romaine lettuce recipe has been described.

Putting Lettuce in the Oven?

Roasting greens sounds kind of insane. That is, it sounds insane before you try it. It seems like the lettuce would just shrivel up or turn to mush. It’s hard to understand how the oven turns a simple salad staple into a roast-y, garlic-y delicious side dish that rivals any main course. But then again, if you’ve roasted other vegetables, you understand how something magical happens in the oven when you combine olive oil, vegetables, and some heat. You may have noticed that we have a love of roasting vegetables around here!

How healthy are Leafy Greens?

If you follow this blog or other Mediterranean Diet blogs, you probably understand our love of leafy green vegetables. First, greens are super low in calories and high in fiber. Second, greens of all variety (including romaine) are chock full of vitamins like C, A, K, and B, as well as potassium, calcium, and folate. Healthline calls romaine a “dieter’s dream” because of the low calories and high nutrition. With all the important vitamins and minerals in those leaves, we call it a dream for anyone who wants to live a healthy lifestyle!

This Roasted Romaine recipe!

My Sister-in-law introduced me to Roasted Romaine Lettuce. This is her recipe. I have always loved her, but now I can understand even more why my dear brother married her. This recipe is so good that I crave it on cold days… and sort of cool days … and on most days that fall in autumn, winter, or spring. And honestly, I love it in summer if we are having anything grilled.

This dish is amazing eaten just as it is written. If you are feeling fancy, try drizzling with some balsamic vinegar and a sprinkle of Parmesan and see if your taste buds don’t explode.

Give it a try and let us know what you think!

Hi, I’m Ashley! I’m a Mediterranean Diet expert, a family health champion, and a Mom of 3 little people. Any day of the week, you will find me in the kitchen cooking up festive new recipes using Mediterranean Diet principles. I love breakfast for dinner, long days at the beach, the perfect glass of wine, and spontaneous adventures. Originally from Atlanta, I now fondly call Virginia my home.


Grilled Romaine Lettuce With Creamy Feta Dressing

The grill brings smoky flavor to an otherwise mildly flavored vegetable, while the feta, Greek yogurt, and lemon dressing amps things up even more.

nonfat plain Greek yogurt

packed fresh dill, chopped

  1. Heat grill to medium. In a blender or food processor, puree feta, oil, yogurt, lemon juice, garlic, and ¼ teaspoon each salt and pepper. Transfer to a medium bowl stir in dill.
  2. Cut romaine lettuce hearts in half lengthwise grill until charred in spots, about 2 minutes per side. Serve immediately, drizzled with yogurt dressing and sprinkled with sunflower seeds.

NUTRITIONAL INFORMATION (per serving): About 325 calories, 6 g protein, 5 g carbohydrates, 32 g total fat (7 g saturated), 1 g fiber, 265 mg sodium.


Grilled Hearts of Romaine

I’ve seen so many recipes for grilled romaine, but I’ve never tried it. Not myself or tasted someone else’s. Well, now I have! It’s so fast and so easy, you could make it on a week night!!

Here’s How to Grill it up:

Start with the freshest hearts of romaine you can find. Lettuce starts to turn bitter as it ages and adding the heat from the grill intensifies that bitterness. This head was not as fresh as it should be, but it tasted great.

Now that you’ve found that beautiful heart, heat the grill on high for about 10 minutes. Reduce to medium low.

Cut the head in half length wise. Lightly drizzle on some olive oil and a pinch of salt and pepper.

Lay on the grill, cut side down, for about 2 to 3 minutes. It doesn’t take long! You want the grilled side to be very lightly charred but the rest of it to be cool and firm.

Remove from the heat and put on a serving platter, cut side up.

Drizzle with Caesar salad dressing and top with parmesan cheese shavings and pinenuts.

Cut each half into half again and serve.

You can make it pretty by garnishing with edible flowers, like the chive flowers I used! Nasturtiums, violets and rose petals make a beautiful and delicious garnish as well!

NOTE: to toast pinenuts, heat a cast iron skillet dry. Toss in the nuts and shake, maintaining heat until they are lightly brown and fragrant. Place them in a small bowl to cool.


French Grilled Romaine Hearts

Grilled hearts of romaine have picked up popularity within foodie circles and restaurants worldwide in recent times.

Multitudes of variations on romaine lettuce salads have been enjoyed since romaine's (kos) introduction in early Egypt, but its charms have just been waiting to be discovered as a top selection for grilling recipes. Romaine's mild sweetness turns into a delightful blend of smoky goodness when seared on the grill. Be warned, not all lettuce will respond as well as romaine on the grill so substitutes will be hard to find.

Though this grilled romaine lettuce recipe works best dressed with strongly flavored vinaigrettes or salty cheeses such as Parmesan or Grana Padano, the pure, unadulterated simplicity of salt and pepper is every bit as rewarding if you want to leave out the cheese.

The grilled romaine is not a dish for keeping. It should be freshly made and served immediately. Leave it lingering and the lettuce will wilt and lose flavor quickly. In the middle of winter do not despair if you are not getting the outdoor grill fired up, this recipe works very well using a cast-iron grill pan the results are almost the same except you are not in the fresh air.


How to Make Grilled Romaine Lettuce:

1. Get one head of romaine lettuce for every two people you’re planning to serve. Remove the outer layer of leaves.

2. Use a knife to shave off the very bottom of the solid browned base. Then slice the heads down the middle long ways so that the leaves stay connected at the base.

3. Rinse the lettuce and dry it thoroughly.

4. Drizzle the romaine hearts with olive oil and sprinkle with salt and pepper.

5. Place the sliced romaine cut-side down on a pre-heated gas or charcoal grill and cook over medium high heat until the leaves are slightly wilted and charred (about five minutes). It’s up to the chef whether you’d like to flip the heads over halfway through cooking, but if you do, tongs come in handy.

6. Remove with tongs to a serving platter and squeeze fresh lemon juice over top. Add whatever other dressing and/or toppings you like, or keep it simple with just the lemon, or maybe a drizzle of balsamic vinegar.

OXO 16-Inch Locking Stainless Steel Tongs, $15 from Sur La Table

Ideal for flipping your food on the grill.

Tip: When the weather’s rotten—of if you don’t have a grill—you can also make a version of grilled romaine hearts in a cast iron grill pan, or on an indoor electric grill.


Best Grilled Romaine Salad Recipe

When fresh green romaine is grilled, a great smoky flavor comes out and gives a very unique and delicious flavor to the romaine lettuce. The grilled romaine lettuce holds up better to grilling than most regular soft lettuce varieties. That&rsquos why this grilled romaine salad recipe is so delicious and popular! Adding some grilled chicken is a fantastic addition to grilled romaine. If you have some Caesar dressing on hand, this beautiful romaine can easily become a grilled romaine chicken Caesar salad. Too can add all the grilled romain hearts or romaine halves on a big platter with all the cheese. Then everyone can serve themselves and then add the dressing on top. Or you can just chop the grilled romaine, toss it with cheese or what ever else you want to add and it&rsquoll become a fabulous chopped grilled romaine salad.


Make the dressing:

In a medium bowl, stir the mayonnaise, sour cream, milk, blue cheese, shallot, garlic, lemon juice, salt, and pepper. Cover and refrigerate for at least 3 hours to let the flavors develop. Before using, taste and adjust the seasonings if necessary. The dressing will thicken as it sits and may need to be thinned with more milk.

Prepare the salad:

Once the dressing is chilled, heat a gas grill to medium low or prepare a medium-low charcoal fire. (Be sure the grate is hot, too.) Lightly brush olive oil all over the romaine hearts, taking care not to break the leaves. Sprinkle with salt and pepper. Put the lettuce cut side down on the grate, directly over the heat. Grill until the outer leaves are charred and wilted and the lettuce is warm and just barely tender all the way through to the core, 2 to 5 minutes, depending on the heat of your grill. Transfer the lettuce to a clean platter and let rest for 5 minutes.

To serve:

Place half a heart of romaine, cut side up, on each plate, top with about 2 tablespoons of the blue cheese dressing, or more to taste, and sprinkle with the crumbled bacon. Serve immediately.


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