Grilled Romaine Toss

• 14 cup olive oil
• 3 tablespoons sugar
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried thyme
• 14 teaspoon salt
• 14 teaspoon pepper
• 8 plum tomatoes, quartered
• 2 large sweet onions, thinly sliced
• 4 romaine lettuce hearts
• 2 tablespoons olive oil
• 14 teaspoon salt
• 14 teaspoon pepper
• 14 cup olive oil
• 14 cup balsamic vinegar
• 3 garlic cloves, peeled and halved
• 2 tablespoons brown sugar
• 14 cup grated parmesan cheese

1. In a large bowl, combine the first six ingredients.
2. Add tomatoes and onions; toss to coat.
3. Transfer to a grill wok or basket.
4. Grill, covered, over medium heat for 8-12 minutes or until tender, stirring frequently.
5. Set aside.
6. For grilled romaine, cut romaine hearts in half lengthwise, leaving ends intact.
7. Brush with oil; sprinkle with salt and pepper.
8. Place romaine halves cut sides down on grill.
9. Grill, covered, over medium heat for 3-4 minutes on each side or until slightly charred and wilted.
10. For dressing, place the oil, vinegar, garlic and brown sugar in a food processor; cover and process until smooth.
11. Coarsely chop romaine; divide among 10 salad plates.
12. Top with tomato mixture; drizzle with dressing.
13. Sprinkle with cheese.
14. Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan.
15. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

olive oil, sugar, rosemary, thyme, salt, pepper, tomatoes, sweet onions, romaine lettuce hearts, olive oil, salt, pepper, olive oil, balsamic vinegar, garlic, brown sugar, parmesan cheese

Taken from www.food.com/recipe/grilled-romaine-toss-459879 (may not work)