Prepare outdoor grill for direct grilling over medium-high heat.
Spray cut sides of romaine, lemons and zucchini with cooking spray.
Place lemons and zucchini, cut side down, on hot grill rack; cover
and cook 8 minutes or until grill marks appear, turning zucchini
once. Place romaine, cut side down, on hot grill rack; cover and cook
romaine 1 minute. Chop zucchini; squeeze juice from 2 lemon halves.
In blender, purée sun-dried tomatoes, vinegar, honey, lemon juice,
¾ cup water and ¼ teaspoon each salt and pepper; with blender
running, slowly add oil and purée until incorporated. Makes about 1 cup.
Serve romaine hearts drizzled with vinaigrette topped with beans,
almonds, cheese and zucchini; garnish with remaining grilled
lemon halves.
Keep it simple!
Want to simplify this meal? Purchase a ready-made dressing to lessen the workload, and have dinner on the table in no time.
Ingredients
Directions
Prepare outdoor grill for direct grilling over medium-high heat.
Spray cut sides of romaine, lemons and zucchini with cooking spray.
Place lemons and zucchini, cut side down, on hot grill rack; cover
and cook 8 minutes or until grill marks appear, turning zucchini
once. Place romaine, cut side down, on hot grill rack; cover and cook
romaine 1 minute. Chop zucchini; squeeze juice from 2 lemon halves.
In blender, purée sun-dried tomatoes, vinegar, honey, lemon juice,
¾ cup water and ¼ teaspoon each salt and pepper; with blender
running, slowly add oil and purée until incorporated. Makes about 1 cup.
Serve romaine hearts drizzled with vinaigrette topped with beans,
almonds, cheese and zucchini; garnish with remaining grilled
lemon halves.