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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