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from Debra's cookbook

Grilled Romaine Hearts with Rustic Cherry Tomato Vinaigrette




  • 10 oz. small, colorful cherry tomatoes, halved or quartered (2 cups)
  • 3 Tbs. plus 2 tsp. olive oil, divided
  • 3 Tbs. finely chopped and drained oil-packed, sundried tomatoes
  • 2 Tbs. finely sliced fresh basil leaves, plus 12 to 16 small, whole leaves for garnish
  • 2 tsp. drained capers, coarsely chopped
  • 2 tsp. white balsamic vinegar
  • 2 tsp. fresh orange juice
  • 1/2 tsp. minced garlic
  • 4 romaine hearts, halved and outer leaves trimmed, or 8 whole baby romaine heads
  • Preparation:
    1. Heat gas grill to medium-high. (If using grill topper, put it directly on grill grate while heating.)
    2. Combine cherry tomatoes, 3 Tbs. oil, sundried tomatoes, sliced basil, capers, vinegar, orange juice, and garlic in large bowl, and season with 1/4 tsp. salt, if desired. Let stand 15 minutes, stirring occasionally.
    3. Brush romaine hearts with remaining 2 tsp. oil, and season with salt and pepper, if desired. Arrange cut-side down directly on grill grates or grill topper. Cook 2 minutes, or until golden and marked. Flip, and cook 1 minute more. (Don’t be tempted to cook longer; they continue cooking off grill.)
    4. Arrange hearts on serving platter. Spoon tomato vinaigrette across hearts, and garnish with basil leaves.

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