Grilled Romaine

I've heard of grilled lettuce but I've never eaten it. So while I was expanding my horizons with grilled spaghetti squash, I thought I'd try lettuce too.

We had a big beautiful romaine lettuce from Finley Farms. I cut it in half lengthwise and sprinkled the cut side with salt and pepper and some Jerk seasoning I found in the cupboard.

Then I placed the lettuce on the grill cut side down, put the lid on, and let it cook a few minutes until it was slightly wilted and charred.

I let it cool a little and then chopped it. It made a lovely side salad — rich and smoky with some crunch from the ribs and soft warmth from the leaves.

I'm learning that barbecuing vegetables can be quite fun.