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8 Unlikely Grill Foods Slideshow

Grilled Romaine

Credit: © Flickr/DanHarrelson
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Lettuce or Greens

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“I throw salad on the grill, but you need something that will hold together, a handful of loose leaves will be a pain in the a#s,” says Zien. He recommends using a head of Romaine, sliced lengthwise with olive oil, and grilling for only two to three minutes per side until it wilts and gets some color on it.

The leaves will get a fabulous charred and smoky taste that works well in cold or hot salads. You can also try charring other greens like chard or kale to serve as side dishes or to accompany grilled meats or fish. 

Click here to see the Grilled Hearts of Romaine recipe.

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