Grilled Romaine Recipe

Lettuce isn't just for salads any more.

June 23, 2014
Mitch Mandel

Adapted from The South Beach Diet Gluten Solution Cookbook

Chances are you've never thought about grilling lettuce. Sturdy romaine is the perfect candidate for it, and it turns soft, tender, and sweet in the process. Don't let its green color fool you; romaine is a good source of the antioxidant beta-carotene. In addition, you'll get vitamin C, folate, and even some iron from the leaves.
Makes 4 servings


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.