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Grilled Romaine Hearts

Grilled romaine hearts- so easy and so flavorful! The grill caramelizes the lettuce with added smoke and char so no need for added dressing.

This is one of those recipes that I’m know for within my family. Grilled romaine makes appearances all the time throughout my site but I haven’t posted this recipe since the blog’s inception, so here it is for easy reference. Why is grilled romaine my go-to side dish? It is quick and easy and yields flavorful results every time. Because the grill caramelizes the lettuce, there’s no need for added dressing which makes it low in fat/calories and high in flavor! Only a few simple ingredients are used in this recipe: sea salt, fresh ground pepper, olive oil and FRESH grated parmesan cheese (no canned stuff!).


  • Romaine Hearts (one per person)- rinse, dried
  • 1 tbsp olive oil (give or take) you will drizzle this over the romaine hearts
  • Sea Salt- to taste
  • Fresh Ground Black pepper
  • Parmesan Cheese- (or another hard/aged cheese) grated over the grilled romaine hearts


Prepare your grill for direct heat. Rinse/dry the romaine hearts, drizzle with olive oil, sea salt and pepper. Grill the romaine hearts on direct for 3-4 minutes each side, or until char marks form and the lettuce begins to wilt. Remove the hearts from the grill and grate a generous amount of parmesan (or another hard/aged cheese) on the hearts (you can also add a little more olive oil). For a crowd, you can chop the hearts up and put them in a bowl to serve as a large salad. I serve one heart per person on the side of the main course.

This dish is super easy and people always think you are the most creative person on earth when you serve it. Most people don’t think of grilling lettuce which is why this is such a fun dish to serve- it is always a welcome surprise at the dinner table!


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9 Responses to Grilled Romaine Hearts

  1. Kevin Byrd February 11, 2012 at 10:43 am #

    Looks good Robyn. I love Grilled Romaine. Last year was the first time I tried it. I saw it in one of Guy Fieri’s cookbook but he puts Blue Cheese-Bacon Vinaigrette along with some Red Onions on it. I will have to try yours because it seems to be a little more simple without as many flavors as his had.

  2. Lea Ann February 11, 2012 at 3:36 pm #

    I love grilled romaine…LOVE it. Now if about 2 feet of this snow would just go away so I could get to my grill. :)

  3. Robyn February 12, 2012 at 10:12 pm #

    Sounds like you need to get a grill pan! No snow involved! :)

  4. Don March 26, 2012 at 7:16 pm #

    I had grilled romaine at a restaurant in Monterey, CA once and had completely forgot about it. I loved it, and now thanks to your post, it is forgotten no more. I can’t wait to try this myself.

  5. Ruthie October 9, 2012 at 6:52 pm #

    Usually I’m a Epicurious fan, but in this case I had to reference your site. I can’t wait to make it with my BBQ ribs. I hope you’re well. I miss talking to you every now and then!

  6. Robyn October 11, 2012 at 5:21 am #

    Great to hear from you Ruthie! I miss working with you! I hope you are doing great!! :)

  7. Ron Dycks January 5, 2015 at 11:22 am #

    Hello all,
    I either missed it, or it’s not stated, as to what type of “heat” is used for this dish, Gas?, or hardwoods?, Hickory, Mesquite? Oak?

  8. Robyn January 12, 2015 at 10:45 am #

    Hi Ron, any type of grill heat is fine. It is just direct heat, grilling gas or charcoal as possible.


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