Grilled Hearts of Romaine with Yogurt Dill Dressing

grilled vegetables recipe

Serves 4

2 whole heads of romaine

Olive oil for brushing

1/2 cup Greek yogurt

Juice from half a lemon

4 tbsp freshly chopped dill

2 tbsp chives, minced

2 tbsp freshly chopped parsley

1/4 cup olive oil

Preheat grill to medium heat.

Cut hearts of romaine in half length wise. Brush lightly with olive oil. Be careful not to over saturate the greens with oil. Grill for 3-4 minutes until lettuce has been charred by not completely wilted.

Whisk together all other ingredients. Once romaine is finished grilling, plate on a serving platter and drizzle with dressing.

*Photographed by Alli Shepherd