Average Rating: 5TOTAL TIME: Prep: 25 min. Grill: 10 min.
YIELD: 10 servings.Ingredients
- 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
GRILLED ROMAINE: - 4 romaine hearts
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
DRESSING: - 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
Instructions
- 1. 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.
- 2. 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.
- 3. For dressing, place the oil, vinegar, garlic and brown sugar in a food processor; cover and process until smooth.
- 4. Coarsely chop romaine; divide among 10 salad plates. Top with tomato mixture; drizzle with dressing. Sprinkle with cheese.
Nutrition Facts
1 cup: 198 calories, 14g fat (2g saturated fat), 2mg cholesterol, 164mg sodium, 16g carbohydrate (12g sugars, 2g fiber), 3g protein.