Grilled Romaine Lettuce w/ Parmesan Cheese

One of my very favorites things to make and eat during the summer is grilled Romaine Lettuce. I am an absolute grilling, BBQing, outdoor sunny day fun enthusiast…

As a matter of fact I grill during the winter, rain or shine!lol. We have been lucky enough to have my husband’s father buy us a grill a few years ago and our Uncle Wayne and Aunt Susie who gifted us the wand and the chimney fire starter.


I saw this recepie on TV one time, when this wonderful Southern couple that have a cooking show featured it and I thought it was brilliant.

I gave it a twist and it paid off. It is such a simple recipe but one that is both refreshing and bursting with wonderful flavor.

Romaine Lettuce cut in half leaving the stem [ this will allow it to hold together] but I certainly would not suggest eating it, lol.

In a bowl or a sprayer would even be better add:

¼ ~Olive oil
1 ~ teaspoon of Cumin
¼~ Balsamic vinaigrette
2 ~ teaspoon of Kosher salt
2~ teaspoon of Pepper

At times if I don’t have a sprayer I will put it in a slip lock bag and turn it every now and again so that the juice can spread through out. Once you’ve let it soak for a bit and the grill is nice and hot [I make it as my very last thing after Ive cooked any meats etc] put it on the grill. You want it to get grill marks but not cook all the way. I usually put it on for 5 to 8 min depending on the size of the lettuce and the grill, we have a Weber coal one. If done correctly it should have marks but still be crunchy inside.

Once you have completed it take it off the grill and wait for it to cool off a bit. Slice some pieces of parmesan cheese. I use a carrot cuter and it helps slice them thinly giving it a great appearance.