Grilled Romaine Hearts Recipe

Grilled romain lettuces garnished with parmesan on a white platter.

The Spruce/Julia Hartbeck

Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Servings: 6 servings
Nutrition Facts (per serving)
193 Calories
15g Fat
11g Carbs
6g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 193
% Daily Value*
Total Fat 15g 19%
Saturated Fat 3g 15%
Cholesterol 6mg 2%
Sodium 157mg 7%
Total Carbohydrate 11g 4%
Dietary Fiber 7g 23%
Protein 6g
Calcium 181mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Grilled hearts of romaine have picked up popularity within foodie circles and restaurants worldwide in recent times.

Multitudes of variations on romaine lettuce salads have been enjoyed since romaine's (kos) introduction in early Egypt, but its charms have just been waiting to be discovered as a top selection for grilling recipes. Romaine's mild sweetness turns into a delightful blend of smoky goodness when seared on the grill. Be warned, not all lettuce will respond as well as romaine on the grill so substitutes will be hard to find.

Though this grilled romaine lettuce recipe works best dressed with strongly flavored vinaigrettes or salty cheeses such as Parmesan or Grana Padano, the pure, unadulterated simplicity of salt and pepper is every bit as rewarding if you want to leave out the cheese. 

The grilled romaine is not a dish for keeping. It should be freshly made and served immediately. Leave it lingering and the lettuce will wilt and lose flavor quickly. In the middle of winter do not despair if you are not getting the outdoor grill fired up, this recipe works very well using a cast-iron grill pan; the results are almost the same except you are not in the fresh air. 


  • 3 romaine hearts, cleaned and washed
  • 1/3 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1/2 cup parmesan cheese
  • Freshly ground black pepper

Steps to Make It

  1. Fresh romaine lettuce, olive oil, parmesan cheese and pepper on a table.

    The Spruce/Julia Hartbeck

    Gather the ingredients.

  2. Hot coals in a grill.

    The Spruce/Julia Hartbeck

    Pre heat grill or grill pan to medium-high.

  3. Fresh romaine lettuce on a wood cutting board.

    The Spruce/Julia Hartbeck

    Pat dry the washed lettuce hearts with paper towel. Remove any browned or wilted outer leaves.

  4. Fresh lettuce covered in olive oil on a wood cutting board.

    The Spruce/Julia Hartbeck

    Halve the romaine hearts lengthwise, leaving the cores intact. Brush all the surfaces of the lettuce with the olive oil.

  5. Fresh romaine lettuce on a grill.

    The Spruce/Julia Hartbeck

    Grill the hearts, cut side down, over medium heat for 2 minutes on each side, until char marks appear on the surface of the lettuce and it wilts slightly.

  6. Grilled romaine lettuce garnished with parmesan cheese on a white platter.

    The Spruce/Julia Hartbeck

    Place the grilled lettuce, cut side up, on a serving platter. Drizzle the romaine with balsamic vinegar, sprinkle with freshly grated parmesan cheese and black pepper.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.