Healthy Eating: Grilled Romaine Toss

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Tomato mixture:

1/4 cup olive oil

3 tablespoons sugar

1 teaspoon dries rosemary, crushed

1/4 teaspoon salt

1/4 teaspoon pepper

8 plum tomatoes, quartered

2 large sweet onions, thinly sliced

In a large bowl, combine oil and spices. Add tomatoes and onions; toss to coat. Transfer to a grill wok or basket. Grill, covered over medium heat for eight to 12 minutes or until tender, stirring frequently. Set aside.

Grilled romaine:

4 Romaine hearts

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

To grill romaine, cut romaine hearts in half lengthwise, leaving ends intact. Brush with oil; sprinkle with salt and pepper. Place romaine halves cut sides down on a grill. Grill, covered, over medium heat for three to four minutes on each side or until leaves are slightly charred and wilted.

Dressing:

1/4 cup olive oil

1/4 cup balsamic vinegar

3 cloves garlic, peeled and halved

2 tablespoons brown sugar

1/4 cup grated Parmesan cheese

For dressing, place the oil, vinegar, garlic and brown sugar in a food processor; cover and process until smooth. To finish salad, coarsely chop romaine; divide among 10 salad plates. Top with tomato mixture, drizzle with dressing. Sprinkle with cheese. Yields 10 servings.

If you don’t have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow any liquid to drain.

Adapted from Jackie Grimaldi’s recipe in the "Fair Family Favorites — Celebrating 100 Years of the Routt County Fair." Copies of this cookbook are available for purchase at the Routt County CSU Extension Office. Proceeds benefit the Routt County Fair exhibit hall.

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