Learn how to grill romaine lettuce with a handful of ingredients and a few simple steps. The process transforms the mild veggie into a vibrant side dish full of savory, smokey, sweet flavor!
If you’ve never grilled Romaine hearts, you’ve been seriously missing out! I understand it might not be the first thing that comes to mind when grilling season rolls around, especially when grilled fish and lamb burgers are on the menu.
However, as with most vegetables, the grill transforms the flavor of romaine lettuce, turning it into a truly delicious dish. People are always pleasantly surprised when they try it!
Romaine has crisp, sturdy leaves that hold up well to the heat and maintain their satisfying crunch. Then, we add oil and a few spices for a bold, savory flavor with just a hint of heat. It’s a simple, straightforward recipe, but it never disappoints!
With just five minutes of prep time and minimal cooking time required, grilled lettuce might just become your new favorite veggie.
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Why You’ll Love This Recipe
Ingredients
- Romaine - Look for fresh, crisp, green, and firm lettuce leaves that are crisp and are not wilted or brown. Remove any wilted or discolored leaves before grilling. Sometimes you can find hearts of romaine bagged in a pack of 3. I love to use these when grilling for a larger crowd!
- Olive Oil - Use this to coat the lettuce and grease the grill to create a lightly charred exterior and prevent sticking. Feel free to use olive oil or avocado oil when cooking as both hold up well to a higher heat. However, make sure to use high-quality extra virgin olive oil when finishing or plating.
- Lemon - The acidity adds a nice, refreshing note that balances out the smokiness from the grill. Use lemon juice and lemon zest for a more pronounced flavor!
- Aleppo Pepper - This isn’t necessary but is highly recommended for a touch of heat that pairs well with the citrusy taste of the lemon. I love La Boîte aleppo pepper, but any brand you like will work. And if you cant find Aleppo pepper, just leave it out or swap with smoked paprika.
- Garlic Powder - Adds a slightly savory taste. If preferred, you can use garlic salt instead. Just make sure to omit the extra salt if you do.
How to grill romaine lettuce:
- Preheat the grill to medium-high heat, roughly 450 degrees.
- Cut the romaine lettuce in half lengthwise, keeping the stem core intact to hold the lettuce together.
- Rinse the romain thoroughly under cold water. Then, pat it dry with clean paper towels or a kitchen towel.
- Coat both halves of the lettuce with oil and season with salt.
- Place the romaine halves on the hot grill. Grill for 5 to 6 minutes or until they are nicely charred.
- Use tongs to flip each half, and continue to cook for another 4 minutes.
7. Transfer the grilled romaine hearts to a plate and drizzle with extra virgin olive oil. Sprinkle the lettuce with salt, garlic powder, lemon zest, and Aleppo pepper (if using). Squeeze juice from half a lemon, and serve hot!
Grilling Tips:
- Don’t cut off the stem of the lettuce. This way, it will hold together while grilling, making it easier to cook and flip.
- Rinse the lettuce under water, and pat it dry before you begin. If it’s wet, it won’t cook properly!
- Make sure your grill grates are clean, or your lettuce is likely to stick and burn.
- Allow the grill plenty of time to get nice and hot. This will create the nice grill marks we’re looking for and ensure the lettuce chars instead of steaming.
- Grilled romaine lettuce is best served hot. If you’re cooking other things, save the lettuce for the end. The longer it sits and cools, the more likely it is to become soggy.
- If the romaine is extra large, you can cut the head of lettuce into four sections rather than half. Just make sure the sections are held together by the stem.
What to serve with grilled romaine lettuce:
You can serve this recipe as a side dish with all your favorite main course recipes. However, it works particularly well with protein options such as:
Or, try roughly chopping the lettuce, and topping it with shrimp or chicken and vegan Caesar dressing for a grilled Caesar salad!
Topping ideas:
This grilled romaine recipe is fantastic on its own - simple, delicious, and satisfying. However, if you're in the mood to elevate it further or experiment with additional flavors, these toppings would complement it well:
- Freshly grated Parmigiano Reggiano cheese
- Lightly toasted pine nuts, almonds or pistachios
- Pomegranate seeds with crumbled feta
- A drizzle of tahini dressing or Tzatziki
Is grilled romaine healthy?
Lettuce is often underestimated in terms of nutrient density because it is fairly bland in flavor. However, lettuce is an excellent source of vitamins and nutrients.
It’s low in calories, protein, carbs, and fats. However, Romaine is rich in folate, vitamin A, and vitamin K. When paired with healthy fats like olive oil, the nutrients are easier to digest, meaning on its own, grilled lettuce is a healthy option!
FAQ
Grilled romaine has a crisp, refreshing flavor with smokey, charred notes and a subtle citrusy, slightly sweet taste.
Yes, it’s important to wash and dry lettuce before grilling to remove any pesticides, dirt, debris, microorganisms, or bugs.
Romaine lettuce can be eaten raw in a salad, used to make wraps, juiced, or cooked on the grill as we do with this grilled romaine recipe.
Summer Recipes
These summer recipes are perfect for your next BBQ or gathering. Try these other grill favorites or summer must-have dishes:
Pairing
These are my favorite dishes to serve with grilled romaine:
Grilled Romaine
Ingredients
- 2 heads romaine lettuce
- 1 tablespoon olive oil or avocado oil, (for grilling)
- ¼ teaspoon sea salt
- extra virgin olive oil , (for plating)
- ½ lemon, zest (about ¼ tsp) and juice
- ¼ teaspoon garlic powder
- ¼ teaspoon Aleppo pepper , (optional)
Instructions
- Preheat the grill to medium-high, about 450 degrees. Make sure the grill grates are clean.
- Cut the romaine lettuce in half lengthwise, keeping the stem core intact to hold the halves together.
- Rinse the romaine thoroughly under cold water, then pat dry with paper towels or a kitchen towel.
- Drizzle olive oil or avocado oil over the romaine halves to coat. Alternatively, use a brush to coat both sides of the romaine with the oil. Season with salt.
- Place the romaine halves, cut side down, on the hot grill. Grill for about 5 to 6 minutes, or until nicely charred. Use tongs to flip the romaine halves and cook the other side for another 4 minutes.
- Transfer grilled romaine lettuce to a plate and drizzle with extra virgin olive oil (the good stuff for salads). Sprinkle with salt, garlic powder, lemon zest, and aleppo pepper (if using). Squeeze fresh lemon juice. Serve hot and enjoy!
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