Author: Lily Mazzarella
Ingredients
2 heads romaine outer leaves removed and sliced in half
4 tbsp olive oil
2 tbsp apple cider vinegar or lemon juice
Salt and pepper to taste
Instructions
Combine oil, vinegar and salt and pepper in a small jar and shake vigorously to combine. Brush dressing over the romaine hearts, making sure to get it in the crevices.
3 minutes on each side, depending upon the heat of your fire. I have a gas grill, and I cook these on a well-heated grate (preheat high, turn down to medium) for about 2-3 minutes each side.
Other lesser known, but delicious, grillables to add to the mix:
Fennel: slice a medium-large fennel bulb into 1⁄2 disks. Marinate with dressing and grill for at least 5 minutes on each side. The longer you grill it, the sweeter it gets.
Radicchio: peel apart 1 head of radicchio and coat with dressing. Grill for just a tad longer than you do the romaine.