Grilled Romaine Recipe

I think a great grilled salad is one of the easiest ways to elevate a weeknight meal for my family.

This grilled romaine recipe transforms simple romaine lettuce into a warm, savory, and impressive side dish perfect for summer grilling. The quick char on the grill brings out an unexpected sweetness in the lettuce, contrasting beautifully with the creamy, tangy roasted red pepper feta sauce. This easy dinner idea is healthy and filling, and it’s a guaranteed crowd-pleaser that will change the way your family thinks about leafy greens. It’s a fantastic low-carb meal option too.

Ingredients

• 3 medium romaine hearts: Trimmed and halved lengthwise.
  The root end is key for holding the leaves together on the grill.
  Look for crisp, fresh heads that aren’t wilted.
• 30 ml (2 tablespoons) olive oil, plus more for the drizzle: Used to brush the cut sides of the romaine.
  Helps achieve a nice char without drying out the leaves.
  Standard extra virgin olive oil works well here.
• 2.5 ml (1/2 teaspoon) sea salt, plus more to taste: Seasons the romaine before grilling.
  Use coarse salt for a better texture contrast.
  Adjust final seasoning for the sauce as needed.
• 1.25 ml (1/4 teaspoon) freshly ground black pepper: For seasoning the romaine.
  Freshly ground enhances the flavor significantly.
• 2 medium red bell peppers (or 250 g / 9 oz jarred roasted red peppers, drained): The base for the vibrant red pepper feta sauce.
  Using fresh peppers requires roasting for maximum flavor; jarred peppers offer a fast shortcut for this grilled romaine recipe.
• 2 cloves garlic, peeled: Adds a sharp aromatic kick to the creamy sauce.
  Use less if sensitive to raw garlic’s intensity; do not substitute with garlic powder for this sauce.
• 100 g (3.5 oz) feta cheese, crumbled (plus 15 g / 0.5 oz for garnish): The source of the tang and saltiness in the high-protein sauce.
  Choose a vegetarian-friendly option (microbial rennet) if needed.
  Ensure it’s crumbled for easier blending.
• 60 ml (1/4 cup) olive oil (for the drizzle): Helps emulsify the sauce to create a smooth, rich consistency.
  Use good quality oil for the best flavor here.
• 15 ml (1 tablespoon) fresh lemon juice: Essential for balancing the richness of the feta and peppers.
  Freshly squeezed juice provides a brighter flavor.
• 2.5 ml (1/2 teaspoon) smoked paprika: Adds a subtle, smoky depth that complements the char from the grill.
  Do not substitute regular paprika; smoked is key here.
• 30-60 ml (2-4 tablespoons) vegetable broth or water, as needed: Adjusts the sauce to a thick, pourable consistency.
  Add slowly to control thickness; broth provides slightly more flavor than water.
• 15 ml (1 tablespoon) fresh parsley or mint, finely chopped, for garnish: Adds a finishing touch of color and brightness.
  Use mint for a sharper flavor, parsley for a classic taste.

Instructions

1. Prepare the romaine hearts: Trim the root end of each romaine heart, leaving enough intact to hold the leaves together during grilling.
   Halve each heart lengthwise, creating flat cut sides. Brush the cut sides lightly with 30 ml (2 tablespoons) olive oil and season evenly with 2.5 ml (1/2 teaspoon) sea salt and 1.25 ml (1/4 teaspoon) black pepper.
2. Grill the romaine: Preheat a grill or grill pan to medium-high heat (about 200°C / 400°F).
   Place the romaine halves cut-side down on the hot grill. Cook for 2-3 minutes, or until distinct grill marks appear and the leaves are slightly wilted and charred at the edges but still have some crispness; flip and grill for another 1-2 minutes on the outer leaf side, then remove from the grill and set aside. I always set a timer when making this grilled romaine recipe because those few minutes go fast; the goal is char, not mush.
3. Prepare the roasted red peppers (if using fresh): Preheat oven to 200°C (400°F).
   Place whole red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until skins are blistered and charred.
   Transfer to a bowl, cover tightly with plastic wrap to steam for 10-15 minutes, then peel, core, and deseed.
   If using jarred peppers, simply drain them thoroughly to remove excess liquid.
4. Make the creamy red pepper feta drizzle: In a blender or food processor, combine the roasted red peppers, garlic cloves, 100 g (3.5 oz) crumbled feta cheese, 60 ml (1/4 cup) olive oil, 15 ml (1 tablespoon) lemon juice, and 2.5 ml (1/2 teaspoon) smoked paprika.
   Blend until smooth and creamy, scraping down the sides as necessary.
   If the sauce is too thick, add vegetable broth or water, 1 tablespoon at a time, until it reaches a thick, pourable consistency. Taste and adjust seasoning with additional salt or lemon juice as needed. This creamy drizzle takes our grilled romaine recipe to the next level with its savory, tangy flavor.
5. Plate and serve: Arrange the grilled romaine halves on a dark-colored platter or individual plates, slightly fanned out or overlapping.
   Generously drizzle the creamy roasted red pepper feta sauce over the romaine, allowing it to pool slightly at the base and cling to the charred edges.
   Sprinkle the 15 g (0.5 oz) extra crumbled feta cheese primarily over the sauce, then scatter the 15 ml (1 tablespoon) fresh chopped parsley or mint over the entire dish for a vibrant finish to this easy grilled romaine recipe.

Make-Ahead Tips for the Red Pepper Feta Drizzle

The creamy red pepper feta sauce can be made completely ahead of time, which makes this a great healthy meal prep option. Store the finished sauce in an airtight container in the refrigerator for up to 3 days. If the sauce thickens too much after chilling, just add a splash of water or broth and re-blend briefly to restore consistency before serving the grilled romaine recipe.

Serving Suggestions and Pairing Ideas

Serve this grilled romaine recipe as an elegant side dish alongside grilled steak, chicken, or shrimp for a healthy dinner. For a light lunch, add some toasted croutons, chickpeas, or toasted sunflower seeds to the platter. The sauce itself makes a fantastic dip for fresh vegetables like cucumber slices or pita bread. The combination of warm lettuce and creamy sauce makes this grilled romaine recipe a unique addition to family dinners.

Troubleshooting Your Grilled Lettuce

If the leaves fall apart on the grill, ensure you left enough of the root end intact to hold the heart together. If you overcooked the romaine and it became too soft, try grilling only cut-side down for a quick char and serving immediately. When using jarred peppers for the sauce in this grilled romaine recipe, make sure to pat them dry before blending to prevent a watery sauce.

FAQs

Can I use other types of lettuce besides romaine?

Romaine hearts are best because their sturdy structure holds up to the heat without becoming completely wilted. Other types of lettuce like iceberg or butter lettuce are generally too delicate for grilling in this grilled romaine recipe.

What other toppings can I add to this recipe?

Try a sprinkle of toasted pine nuts or sunflower seeds for crunch. Shaved Parmesan cheese also pairs wonderfully with the feta and red pepper. I sometimes add crispy fried shallots to the finished grilled romaine recipe for a unique texture.

Can I make this grilled romaine recipe indoors?

Yes, use a grill pan on your stovetop set to medium-high heat. The goal is to get strong grill marks and a slight char on the cut side. This makes it a great option for quick meals year-round.

How do I store leftovers?

Grilled romaine is best served immediately for optimal texture. If you have leftovers, store them in the fridge for up to 2 days, but be aware the lettuce will lose some of its crispness.

What if I don’t like feta cheese?

You can substitute the feta with goat cheese or cotija cheese for a similar tangy, salty flavor profile. If you want a milder flavor, try replacing it with cream cheese or ricotta.

Is this recipe vegetarian or gluten-free?

Yes, this recipe is naturally gluten-free. To ensure it’s vegetarian, check that the feta cheese uses microbial rennet, not animal rennet.

Conclusion

This grilled romaine recipe transforms an everyday side into something truly special with its smoky char and creamy red pepper feta drizzle. It’s a versatile dish that’s simple to make and perfect for any summer meal. Pin this recipe now and plan to make it next time you fire up the grill.

grilled romaine recipe

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• Author: Lila Crawford
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian, Gluten-Free, Low-Carb

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Description

This easy grilled romaine recipe transforms simple romaine lettuce into a warm, savory side dish with a quick char on the grill that contrasts beautifully with a creamy, tangy roasted red pepper feta sauce.

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Ingredients

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• 3 medium romaine hearts, halved lengthwise with root end intact
• 90 ml (6 tablespoons) olive oil, divided
• 1/2 teaspoon sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 medium red bell peppers (or 250 g jarred roasted red peppers, drained)
• 2 cloves garlic
• 115 g (4 oz) feta cheese, crumbled, divided
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon smoked paprika
• 30–60 ml (2–4 tablespoons) vegetable broth or water, as needed
• 1 tablespoon fresh parsley or mint, finely chopped, for garnish

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Instructions

1. Prepare Romaine Hearts: Trim the root end of the romaine hearts, ensuring enough remains to hold the leaves together during grilling. Halve each heart lengthwise and brush the cut sides with olive oil. Season evenly with salt and pepper.
2. Grill Romaine: Preheat a grill or grill pan to medium-high heat (about 400°F/200°C). Place the romaine halves cut-side down on the grill for 2-3 minutes, until distinct grill marks appear and the edges are slightly charred. Flip and grill for another 1-2 minutes on the outer leaf side, then remove from the grill.
3. Roast Red Peppers: If using fresh peppers, roast them at 400°F (200°C) for 20-25 minutes until the skin blisters and chars. Transfer to a bowl, cover, and steam for 10-15 minutes, then peel, core, and deseed. If using jarred peppers, drain thoroughly.
4. Make Red Pepper Feta Sauce: In a blender or food processor, combine the roasted peppers, garlic, 100 g crumbled feta, 60 ml olive oil, lemon juice, and smoked paprika. Blend until smooth and creamy. Add vegetable broth or water gradually to reach a thick, pourable consistency, and season with additional salt or lemon juice if needed.
5. Plate and Serve: Arrange the grilled romaine halves on plates. Drizzle generously with the creamy red pepper feta sauce. Sprinkle with the remaining crumbled feta cheese and fresh parsley or mint.

Notes

To keep the romaine hearts intact while grilling, ensure you leave enough of the root end attached. The sauce can be made ahead and stored in the refrigerator for up to 3 days; add a splash of water and re-blend to restore consistency before serving. For best texture, serve immediately after grilling, as leftovers will lose crispness over time.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Side Dish
• Method: Grilling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1/4 recipe
• Calories: 250 kcal
• Sugar: 4 g
• Sodium: 400 mg
• Fat: 24 g
• Saturated Fat: 8 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 3 g
• Protein: 3.5 g
• Cholesterol: 25 mg