Grilled Garden Vegetables with Caesar Romaine Lettuce

  • Yield: servings


-- Zucchini, yellow squash, supersweet onion, red bell peppers, olives
2tablespoons chopped fresh rosemary, thyme and parsley
-- Minced garlic
-- Black pepper, to taste
-- Hearts of romaine lettuce
-- Country blend olives, finely chopped
-- Ceasar dressing
-- Shredded parmesan cheese


  1. Cut the vegetables into “coins” ¾-inch thick. (This will keep them from falling through the grill grate.) Combine with the herbs, garlic and black pepper and oil in a large bowl. Don’t add the salt—that draws water out of the vegetables and makes them soggy. We want crispy. Refrigerate until ready to grill.
  2. Heat the grill to very hot. Cut the lettuce into halves lengthwise. Pack olives between the lettuce leaves.
  3. Arrange the vegetables on the grill, reserving the marinade. Salt the vegetables. Grill until grill marks appear–don’t overcook them. Remove to a baking sheet.
  4. Dip the romaine halves into the marinade left in the bowl. Set it on the hot grill. It cooks very fast—remove it when grill marks appear.
  5. Arrange the grilled romaine around the edge of a nice serving platter. Drizzle with a little Caesar dressing. Arrange the grilled vegetables in the center. Top with shredded Parmesan cheese and voila! You’ll be the hit of the party.