Ingredients:
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
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Preparation:
- Heat gas grill to medium-high. (If using grill topper, put it directly on grill grate while heating.)
- 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.
- 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.)
- Arrange hearts on serving platter. Spoon tomato vinaigrette across hearts, and garnish with basil leaves.
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