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Grill Romaine lettuce to add a hint of smoky flavor. Serve with grilled vegetables to make a spectacular summer salad.
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon McCormick® Basil Leaves
1 teaspoon McCormick® Garlic Powder
2 heads Romaine lettuce hearts, halved lengthwise
1 tablespoon olive oil
10 asparagus spears, cut into 1-inch pieces
1 cup grape tomatoes
1 cup mushrooms, halved
1 red bell pepper, cut into 1/2-inch chunks
1 teaspoon McCormick® Onion Powder
For the Vinaigrette, mix all ingredients in small bowl with wire whisk until well blended. Set aside.
Brush Romaine lettuce lightly with some of the oil. Toss vegetables with remaining oil, garlic powder and onion powder in large bowl. Place vegetable mixture in grill basket sprayed with no stick cooking spray.
Grill vegetable mixture 10 to 12 minutes or until tender, turning occasionally. Grill Romaine lettuce over medium heat 3 to 4 minutes or until lightly browned, turning frequently.
Cut Romaine lettuce halves lengthwise in half. Place lettuce on individual plates; top with grilled vegetable mixture. Drizzle with Vinaigrette.
Variation: For grilled tossed salad, chop grilled Romaine lettuce into bite-size pieces. Toss with grilled vegetable mixture in large bowl. Drizzle with Balsamic Herb Vinaigrette; toss lightly to coat.
(Amount per serving)
So delicious and easy I made it two nights in a row!
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This is the way to have romaine on the Grill have been doing it for 2 yrs. everyone is surprised how good it is. Try it won't be sorry