Grilled Romaine Lettuce

SaladGrillGluten-FreeVegetarian

Grilled Romaine! Hearts of romaine lettuce, painted with a herb vinaigrette, and grilled. Served whole, or chopped for a grilled salad.

Photography Credit: Elise Bauer

One of the great things about being a food blogger is that it compels you to be somewhat adventurous in your food.

If you had told me a few years ago that I would not only be happily eating grilled romaine lettuce, but encouraging others to do the same, I would have thought you were nuts.

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Why in the world would anyone want to grill lettuce? Lettuce just isn’t part of the grilling food group people! You know, burgers, ribs, beer can chicken.

Grilled lettuce? Why that’s just… just pretentious, that’s what.

Well the joke’s on me, and anyone who loves salad and also loves grilled things, but hasn’t tried to put them together. Lettuce is a vegetable, or at least we eat it like one. We do grill vegetables. They are good.

It stands to reason that the vegetable we call lettuce, if endowed with enough structure, which romaine has, would also be good grilled. And it is!

Grilled Romaine Lettuce

That said, as much as I like it, my mom likes it, and my friends like it, you may not. But I do encourage you to try it, especially if you have some romaine hearts around.

When you’re done with the grilling, you can either serve them whole (one romaine heart per person), or slice them crosswise, and toss them in a bowl for a grilled salad.

Grilled Romaine Lettuce Recipe

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Yield: Serves 3-4

What are romaine hearts? Just the inner leaves of romaine lettuce that stay somewhat tightly together, not the outer leaves.

Ingredients

  • 3 to 4 romaine hearts
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar (or cider vinegar)
  • 2 teaspoons chopped fresh herbs such as rosemary, thyme, oregano (or 1 teaspoon dried mixed herbs)
  • 1/4 teaspoon salt
  • Pinch freshly ground black pepper

Method

1 Prep the romaine hearts: Pull off any old leaves. Chop off the top 1 or 2 inches of the lettuce head, and shave off the browned part of the root end, leaving the root end intact so that the lettuce head stays together.

2 Prepare your grill for high, direct heat.

3 Prepare the vinaigrette: Put the oil, vinegar, herbs, salt and pepper in a small bowl and whisk with a fork to combine. Paint the lettuce hearts all over with the vinaigrette.

4 Grill: Grill the romaine hearts until lightly browned on all sides, turning every minute or two until done.

Serve immediately. You can either serve the hearts whole, or chop them and toss them for a salad.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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39 Comments / Reviews

No ImageGrilled Romaine Lettuce

Did you make it? Rate it!

  1. dave

    better to add dressing after cooking b/c adding oil before cooking leads to huge fires under the grill and soggy lettuce.

    Show Replies (1)
  2. Adam Jonestown

    I just used romane lettuce olive oil and himilayan pink salt, grilled like 5 minutes, it tastes straight buttery/nutty but without that butter oversaturation flavor.

    Its my favorite food by far, healthy fast and cheap.

    xxxxxyyyyy

    Show Replies (1)
  3. Barry

    I’ve done similar for years, except….grille the romaine, then when serving, brush on blue cheese dressing (home made is best, pre-made works), sprinkle with crumbled blue cheese and crumbled crisp bacon. Guess you have to like blue cheese for this….I sure do!!

    Show Replies (1)
  4. Channing

    Makes the romaine taste nutty Great with fish – so light

    xxxxxyyyyy

  5. Yohanna

    I tried grilling on a grill pan (on the hob), and cooked it for around 5-7 mins until the inside is also cooked through, then I topped with some cheddar cheese to melt on top, tastes delicious!

    xxxxxyyyyy

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