Ingredients
1/4 cup olive oil3 tablespoons sugar1 teaspoon dried rosemary, crushed1 teaspoon dried thyme1/4 teaspoon salt1/4 teaspoon pepper8 plum tomatoes, quartered2 large sweet onions, thinly slicedGRILLED ROMAINE:4 romaine hearts2 tablespoons olive oil1/4 teaspoon salt1/4 teaspoon pepperDRESSING:1/4 cup olive oil1/4 cup balsamic vinegar3 garlic cloves, peeled and halved2 tablespoons brown sugar1/4 cup grated Parmesan cheese
Preparation
In a large bowl, combine the first six ingredients. Add tomatoes and onions; toss to coat. Transfer to a grill wok or basket. Grill, covered, over medium heat for 8-12 minutes or until tender, stirring frequently. Set aside.
For grilled romaine, cut romaine hearts in half lengthwise, leaving ends intact. Brush with oil; sprinkle with salt and pepper. Place romaine halves cut sides down on grill. Grill, covered, over medium heat for 3-4 minutes on each side or until slightly charred and wilted.
For dressing, place the oil, vinegar, garlic and brown sugar in a food processor; cover and process until smooth.
Coarsely chop romaine; divide among 10 salad plates. Top with tomato mixture; drizzle with dressing. Sprinkle with cheese.
