Barbecued Lettuce with Roasted Tomato Salad

Barbecued Lettuce with Roasted Tomato Salad


53 people made this

Yes-lettuce cooked on the BBQ and served mixed with roasted tomatoes and a great shallot balsamic dressing.


Serves: 4 

  • 1/2 cup (125ml) olive oil
  • 1 tablespoon white sugar
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8 Roma tomatoes, halved lengthwise
  • 2 shallots, halved lengthwise and peeled
  • 1/2 cup balsamic vinegar
  • 1 tablespoon brown sugar
  • 1 1/2 cups olive oil
  • 4 cos lettuce hearts
  • 1 tablespoon olive oil
  • salt and pepper to taste

Preparation:30min  ›  Cook:2hours40min  ›  Ready in:3hours10min 

  1. Preheat oven to 110 degrees C.
  2. Mix together the olive oil, white sugar, rosemary, thyme, salt, and pepper in a large bowl. Place tomatoes in the bowl and stir to coat. Arrange coated tomato halves cut side up in a baking tray. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool.
  3. In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture.
  4. Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper.
  5. Place romaine hearts on the preheated BBQ. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm surrounded by tomato pieces and drizzled with the shallot dressing.

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