Grilled Romaine Lettuce
Updated Jul 24, 2025
Grilled romaine lettuce recipe made with romaine hearts brushed with a homemade vinaigrette that is then grilled for just 2 minutes to add char and flavor.
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Grilled Romaine lettuce is so good!
Grilling romaine lettuce sounds kind of wrong, I know. It’s not something you usually cook, and honestly, the first time I did it, I wasn’t sure it would work. It’s got the quickest grill time, literally 2 minutes, which gives the romaine a mix of char on the outside while still staying crisp in the middle.
I usually grill my lettuce when the grill’s already on and I’ve got a head of romaine sitting in the fridge. It’s simple, just dress it, grill the romaine for a couple of minutes, and you’re done.
Happy Cooking!
– Yumna
Grilled Romaine Lettuce Ingredients
- Romaine lettuce: You’ll want to get hearts of romaine for this recipe! You can usually find them pre-packaged at the grocery store, or you can buy a whole head of romaine and cut out the heart yourself.
- Dijon mustard: The tang of the mustard goes well with the char.
- Olive oil: I prefer the taste of olive oil, but any high-heat cooking oil will do.
- Seasoning: Garlic powder, salt, pepper, and lemon round out the vinaigrette.
How to Grill Romaine Lettuce
Prepare the Romaine Lettuce
Grill the Romaine Lettuce
Grilled Romaine Lettuce Recipe
Ingredients
- 2 heads romaine lettuce
- 3 tablespoons extra virgin olive oil
- ½ lemon juiced, other half reserved for serving
- 1 teaspoon dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Freshly grated parmesan cheese for serving
Instructions
- Preheat the grill to high heat.
- Trim about an inch from the lettuce heart while making sure to keep it intact. Trim another inch from the top of the lettuce to remove some of the curly ends. Remove any wilted or browned leaves. Cut each lettuce head lengthwise in half.
- In a small bowl, whisk together the olive oil, lemon juice, dijon mustard, garlic powder, salt and pepper. Brush the dressing over the lettuce on all sides, making sure to get the dressing between the leaves as much as possible.
- Transfer the romaine lettuce to the preheated grill and grill on the flat side of the romaine lettuce until lightly browned without moving, about 2 minutes. Serve immediately whole or chopped with more lemon juice and freshly grated parmesan cheese, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Don’t forget to cut off the curly ends of the lettuce. You can use those little ends to make a salad later, but cutting them off for grilling helps to crisp up the edges on your romaine.
- Grill only on one side for more crispy results. While you can flip the romaine lettuce to grill it on both sides, I prefer to only grill it on the cut side so that it keeps its crunch after grilling.
- Use a basting brush. If you don’t have one, you can use a spoon. This helps to evenly distribute the vinaigrette on the lettuce without oversaturating it or making it soggy.
- Be careful not to overcook! The key to grilled romaine is that it’s still crisp and crunchy. You don’t want it wilted or soggy. Be sure that your grill is hot before adding your hearts!
Comments
I think it sounds wonderfully delicious, but like something you must eat right away. And it sounds like it would be an easy cooking flop. Like it would be easy to end up with a blob of wilted overcooked greens.
For sure! This grilled romaine can last in the fridge for up to two days, but after that, it will start to get soggy and lose its crunch.
I love grilled romaine for Caesar salad so am definitely going to try this lightened version.
Hope you love this one!