Grilled Romaine

Tom found this delicious way to add romaine to his grilling repertoire.  Easy and a nice addition.  
You can vary the herbs, but we were very happy with the fresh chive and fresh oregano combo.  
---Barbara

Grilled Romaine
(from SimplyRecipes.com)

Serves 3

3 heads of romaine lettuce
1 T.  red wine vinegar
3 T.  extra virgin olive oil
salt and pepper
1/4 cup chopped fresh herbs; e.g., chives and oregano

Wash and dry, then trim top and bottom of romaine lettuce about an inch or so.

Make vinaigrette of olive oil, red wine vinegar, salt and pepper, and fresh herbs.  Mix together well.  Can be done in advance.

Preheat grill and oil the grill.

With a basting brush, generously brush mixture onto the romaine (there will be extra leftover), then grill on medium high heat for about 3 to 4 minutes until they start to wilt and start to see some grill marks on the romaine, flip, and then grill the other side

Remove from the grill, and spoon the remaining vinaigrette over the hot romaine.

Serve warm.

You can either serve whole, as we did, or slice and toss as a side salad.

Either way it will be delicious!

B