Jan 12, 2009
Grilled Hearts of Romaine
- 2 hearts of romaine, halved lengthwise, leaving the stems on so that the leaves don't fall apart
- 4 cloves garlic, minced
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil
- sea salt
- cracked pepper
- 2 tsp rosemary, roughly chopped
- Combine the garlic, vinegar, oil, and rosemary. Season well. Set aside.
- Grill the lettuce until wilted, about 4 to 5 minutes on indirect heat.
- Sprinkle with the reserved sauce.
the lettuce gets nice and smoky. very tasty