Recipes and Cooking Grilled Romaine Panzanella 4.3 (11) 1 Reviews Throw it all on the grill. Grill the lettuce, bread, and tomatoes and toss it in a bowl for a refreshing take on salad. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 28, 2013 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Grill Time: 2 mins Stand Time: 15 mins Total Time: 37 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 medium heart of romaine lettuce, cut in half lengthwise ¼ of a loaf ciabatta bread, cut in half horizontally 1 - 2 tablespoon olive oil 1 cup grape and/or cherry tomatoes 3 slices bacon 3 tablespoon finely chopped red onion 3 tablespoon red wine vinegar ½ teaspoon honey ⅛ teaspoon salt ⅛ teaspoon ground black pepper ½ cup torn fresh basil ¼ cup shredded white cheddar cheese (1 ounce) Directions Brush cut sides of lettuce and bread with 1 tablespoon of the oil. Thread tomatoes onto skewers,* leaving 1/4 inch between each tomato. For a charcoal or gas grill, place lettuce and bread, cut sides down, and tomato skewers on the rack of a covered grill directly over medium heat. Grill for 2 to 4 minutes or until light grill marks appear on lettuce and tomatoes and bread is toasted, removing food from grill as it is done. Coarsely chop lettuce and cut bread into 1-inch pieces. Remove tomatoes from skewers. For vinaigrette, in a large skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving drippings in skillet. Cut up bacon; set aside. If necessary, add enough of the remaining 1 tablespoon oil to the reserved drippings to equal 3 tablespoons. Add onion to the reserved drippings; cook until tender, stirring occasionally. Add vinegar, honey, salt, and pepper. Cook about 1 minute more or until reduced slightly, stirring to scrape up crusty browned bits. In a large bowl combine lettuce, bread, tomatoes, bacon, basil, and cheese. Drizzle with vinaigrette; toss gently to coat. Let stand for 15 minutes before serving. Tip: This recipe can easily be doubled to serve 14 to 16 people. *Tip: If using wooden skewers, soak in water for at least 30 minutes; drain before using. Print Nutrition Facts (per serving) 135 Calories 9g Fat 8g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 135 % Daily Value * Total Fat 9g 12% Saturated Fat 3g 15% Cholesterol 13mg 4% Sodium 245mg 11% Total Carbohydrate 8g 3% Total Sugars 1g Protein 4g Vitamin C 4.1mg 21% Calcium 40.4mg 3% Iron 0.4mg 2% Potassium 134mg 3% Folate, total 24.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.