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© Meredith Corporation. All rights reserved. Used with permission.
In a screw-top jar, combine lemon juice, olive oil, garlic, salt and pepper. Cover and set aside. Lightly coat cut sides of hearts of romaine with cooking spray.
For a gas or charcoal grill, place romaine lettuce, cut sides down, on the rack of a covered grill directly over medium heat. Grill, covered, for 1 to 3 minutes or until grill marks develop on the romaine and the romaine is slightly wilted.
Place each romaine half on a serving plate. Shake lemon mixture well to combine and drizzle evenly over grilled romaine. Sprinkle with crumbled feta.