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Grilled Romaine Lettuce with Tomatoes and Basil

Mary Cressler, Vindulge
  • 15 minutes
  • Serves 4 to 6

INGREDIENTS

2

Romaine hearts

3 tbsp

Basil

2

Beefsteak tomatoes, large

2 cloves

Garlic

2

Lemons

1 pinch

Pepper, fresh ground

1/4 tsp

Salt

1

Salt and pepper

1

Olive oil, Extra virgin

1 tbsp

Olive oil, extra virgin

½ tablespoon aged balsamic