Grilled Romaine Lettuce

5 from 8 votes

Got some Romaine hearts? Throw them on the grill! This grilled romaine lettuce recipe has a vibrant lemon vinaigrette & topped with parmesan cheese!

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Grilled romaine hearts – smoky, lightly charred, brushed with a vibrant lemon vinaigrette, and topped with parmesan; this grilled lettuce recipe is perfect for summertime, and it’s sure to please your taste buds!

Large white oval platter with 3 halved grilled romaine lettuces sprinkled with shredded parmesan and garnished with lemon wedges.

You might be thinking, grilled lettuce? Why grill something that’s supposed to be eaten cold. Well, that’s because grilling lettuce makes the exterior of it caramelized and smoky, which contrasts really well with the crispy cool interior of lettuce. It might just be the key to getting your kids to eat more lettuce! Plus, it’s just a fun way to serve lettuce in the summertime when the grill is already fired up.

why you’ll love these grilled romaine hearts

  • Something different. Some might say lettuce is boring, but this grilled romaine recipe will show you that it doesn’t have to be!
  • Flavorful. The combination of the char, smokiness from the grill, and the tangy lemon vinaigrette is a flavor bomb in your mouth.
  • Quick and easy. This recipe takes less than 10 minutes to make!
  • Healthy. Romaine lettuce is low in calories and high in nutrients like vitamin A and K. It’s also a good source of fiber.

Ingredients to make grilled romaine lettuce 

  • Romaine lettuce: You want to get the 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 hearts yourself.
  • Lemon: Makes the romaine pop with flavor and brightens up the vinaigrette.
  • Dijon mustard: This adds a little bit of spice to the vinaigrette.
  • Olive oil: This is the base of the vinaigrette and helps to emulsify all the ingredients together. It also helps get the char on the outside of the romaine without overcooking.
  • Spices: Garlic powder, salt, and pepper round out the vinaigrette.
Ingredients to make the recipe: olive oil, lemon, 2 heads romaine, dijon mustard, seasonings.

How to make grilled romaine lettuce 

Before we get to grilling, there is a little prep work involved. You’ll want to make sure you don’t skip any of the trimming steps below!

Prepare The Romaine Lettuce

  1. Trim the lettuce heart bottom while making sure to keep it intact.
  2. Trim the top of the lettuce to remove some of the curly ends.
  3. Cut each lettuce head lengthwise in half.
  4. Brush the dressing over the lettuce on all sides, making sure to get the dressing between the leaves as much as possible.
4 image collage cutting romaine lettuce on cutting board for grilling. Cut off end, cut off top, cut in half lengthwise, and brush with oil.

Grill Romaine Lettuce

  1. Place the romaine lettuce cut side down on a preheated grill.
  2. Let the lettuce sit undisturbed until ready to turn or remove from the grill.
  3. Use tongs and remove immediately once desired charred has occurred.
3 image collage showing how to grill 4 halves of romaine lettuce head.

Tips for making grilled romaine hearts

  1. Don’t forget to cut off the curly ends of the lettuce. You can use those to make a salad later, but cutting them off for grilling helps to get crispier edges that are not wilted since the head of the lettuce tends to be softer.
  2. Grill only on one side for more crispy results. While you can flip the romaine lettuce to grill it on the other side, I prefer to only grill it on the cut side so that it retains its crunch after grilling.
  3. 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.
  4. 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. Ensure that your grill is hot before adding your hearts.

what to serve with your grilled romaine hearts

Grilled romaine lettuce garnished with shredded parmesan served with grilled steak with butter on top.

how to store grilled romaine

If you have any leftover grilled romaine lettuce, it’s best to store it in the fridge in an airtight container.

how long will grilled romaine last in the fridge?

Grilled romaine will last in the fridge for up to two days. After that, it will start to get soggy and lose its crunch.

Frequently asked questions

How do you wash whole romaine hearts?

You can rinse them under cold water or soak them in a bowl of cold water for a few minutes. Be sure to shake off any excess water before basting with the vinaigrette.

Why did my romaine not get char marks?

If your romaine didn’t get char marks, it’s possible that your grill wasn’t hot enough. I would recommend preheating your grill for at least 15 minutes before adding the romaine hearts. You can also try using a higher heat setting on your grill.

Can I use this vinaigrette on other salads?

Yes! This vinaigrette is delicious on any type of salad. It would also be great as a chicken marinade.

Fork and knife cutting romaine lettuce in half on large white plate with that's being served with a grilled steak.

This grilled romaine lettuce recipe is a delicious and healthy way to enjoy your favorite salad vegetable. The lemon and dijon mustard vinaigrette adds a flavorful zing, while the Parmesan cheese provides a salty richness. This easy recipe takes less than 10 minutes to make, so it’s perfect for a quick and tasty weeknight meal. And since romaine lettuce is a good source of fiber, it’s a healthy option that will leave you feeling satisfied. So fire up the grill and give this recipe a try! You won’t be disappointed.

More grilled recipes:

If you try this feel good Grilled Romaine Lettuce recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

Grilled Romaine Lettuce

Got some Romaine hearts? Throw them on the grill! This grilled romaine lettuce recipe has a vibrant lemon vinaigrette & topped with parmesan cheese!
5 from 8 votes
Servings 3
Course Side, Side Dish
Calories 199
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 11 minutes



  • 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.


Tip: For ease of handling buy the three-pack of Romaine hearts available at most grocery stores. 


Calories: 199kcal, Carbohydrates: 15g, Protein: 5g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 246mg, Potassium: 1047mg, Fiber: 9g, Sugar: 5g, Vitamin A: 36352IU, Vitamin C: 19mg, Calcium: 140mg, Iron: 4mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Side, Side Dish

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  1. 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.

    1. 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.

      1. I love grilled romaine for Caesar salad so am definitely going to try this lightened version.