Carrie Fehr

The first time I tasted grilled romaine lettuce was at an Indian restaurant, where it was served warm as an appetizer, with tandoori-spiced chicken and yogurt sauce.   So simple and satisfying, grilled romaine became part of my menu repertoire for healthy quick eats.  Enjoy it like a wrap, as a side dish with Parmesan, or straight from the grill with a little lemon juice, and a pinch of salt, the possibilities are limited only by your imagination.

Ingredients:

2 romaine hearts, sliced lengthwise

2 tablespoons olive oil

Pinch of salt and pepper

Directions:

Brush romaine lettuce with olive oil.  Add a pinch of salt and pepper.  Place the romaine lettuce over a hot grill, or under a broiler in an oven.  Turn it over once, and then remove from heat, after 4 minutes.  It will look lightly browned.