Ingredients
1/3 cup plus 3 tablespoons olive oil, divided2 tablespoons white wine vinegar1 tablespoon dill weed1/2 teaspoon garlic powder1/8 teaspoon crushed red pepper flakes1/8 teaspoon salt6 green onions4 plum tomatoes, halved1 large cucumber, peeled and halved lengthwise2 romaine hearts, halved lengthwise
Preparation
In a small bowl, whisk 1/3 cup oil, vinegar and seasonings.
Brush the onions, tomatoes, cucumber and romaine with remaining oil. Grill the onions, tomatoes and cucumber, uncovered, over medium heat for 4-5 minutes on each side or until onions are crisp-tender. Grill romaine for 30 seconds on each side or until heated through.
Place romaine on a serving platter. Chop vegetables and sprinkle over romaine. Drizzle with dressing. Serve immediately.
