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Grilled Romaine Toss

 Grilled Romaine Toss
I often double this fantastic salad, and it’s always history by the end of the night. During inclement weather, simply prepare it under the broiler.—Trisha Kruse, Eagle, Idaho
10 ServingsPrep: 25 min. Grill: 10 min.


  • 1/4 cup olive oil
  • 3 tablespoons sugar
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 plum tomatoes, quartered
  • 2 large sweet onions, thinly sliced
  • 4 romaine hearts
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 garlic cloves, peeled and halved
  • 2 tablespoons brown sugar
  • 1/4 cup grated Parmesan cheese


  • In a large bowl, combine the first six ingredients. Add tomatoes and
  • onions; toss to coat. Transfer to a grill wok or basket. Grill,
  • covered, over medium heat for 8-12 minutes or until tender, stirring
  • frequently. Set aside.

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Grilled Romaine Toss (continued)

Directions (continued)

  • For grilled 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 grill. Grill, covered, over medium
  • heat for 3-4 minutes on each side or until slightly charred and
  • wilted.
  • For dressing, place the oil, vinegar, garlic and brown sugar in a
  • food processor; cover and process until smooth.
  • Coarsely chop romaine; divide among 10 salad plates. Top with tomato
  • mixture; drizzle with dressing. Sprinkle with cheese. Yield: 10
  • servings.
Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Nutritional Facts: 1 cup equals 198 calories, 14 g fat (2 g saturated fat), 2 mg cholesterol, 164 mg sodium, 16 g carbohydrate, 2 g fiber, 3 g protein.