Olive oil cooking spray
1 head romaine lettuce, quartered lengthwise and well rinsed
2 Tablespoons balsamic vinegar
1 Tablespoon plus 1 teaspoon extra-virgin olive oil
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1. Spray a grill pan or the grates of a grill with olive oil and heat to medium.
2. Place the romaine quarters, with some water still clinging to them, onto the grill and cook, turning the romaine as it browns in spots and softens, until crisp-tender, about 10 minutes.
3. Meanwhile, in a small bowl, whisk together the vinegar, oil, salt, and pepper. Transfer the grilled lettuce to a platter. Drizzle the dressing over it and serve hot or at room temperature.
Nutritional Information (per serving): 72 calories, 1 gram protein, 5 grams carbohydrate, 2.5 grams fiber, 5.5 grams fat, 0.5 grams saturated fat, 301 milligrams sodium
For more grilling tips, check out these seven rules for gluten-free grilling.