Name: Charred Romaine & Grilled Summer Vegetable Salad with Lemon-Tahini Vinaigrette
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 large hearts of romaine lettuce, halved lengthwise (keep core intact); 1 zucchini, sliced into 1/2-inch planks; 1 red bell pepper, seeded and quartered; 1 small red onion, sliced into 1/2-inch rounds; 1/2 cup cherry tomatoes, halved; 1/4 cup extra virgin olive oil, divided; 1/2 tsp kosher salt, plus more to taste; 1/4 tsp freshly ground black pepper; 1/2 tsp smoked paprika; 1/4 cup tahini (sesame paste); 1 lemon, zested and juiced; 1 small garlic clove, finely grated; 2 tbsp water (more as needed for consistency); 2 tbsp fresh parsley, chopped

Charred Romaine & Grilled Summer Vegetable Salad with Lemon-Tahini Vinaigrette

VanillaFig0455

This charred romaine and summer vegetable salad brings the flavor of the grill straight to your table, even if you’re indoors. Inspired by professional wok technique, the grill is preheated until smoking hot to impart a subtle 'wok hei' smokiness to the lettuce and veggies. The contrast between the crisp-tender romaine, sweet grilled onions and peppers, and creamy lemon-tahini vinaigrette makes each bite vibrant. No added sugar or starchy carbs—just peak summer produce and bold, healthy flavors for a light, memorable meal or hearty side.

Ingredients

Instructions

Preheat a grill pan or outdoor grill over high heat until smoking hot to achieve char and 'wok hei'-inspired flavor.
Brush romaine halves, zucchini, bell pepper, and onion slices with 2 tbsp olive oil and sprinkle with salt, pepper, and smoked paprika.
Grill vegetables in batches, starting with onion and bell pepper (3-4 minutes per side) until charred and just tender. Add zucchini (2-3 minutes per side), then grill romaine cut-side-down for 1-2 minutes until lightly charred but still crisp.
Set grilled vegetables aside to cool slightly, then chop bell pepper and onion into bite-size pieces. Arrange all grilled vegetables and romaine on a serving platter. Scatter cherry tomatoes over the top.
For the vinaigrette: Whisk together tahini, lemon zest and juice, garlic, remaining 2 tbsp olive oil, 2 tbsp water, and a pinch of salt. Add more water as needed for a pourable consistency.
Drizzle vinaigrette generously over the grilled salad. Sprinkle with chopped parsley before serving. Serve immediately.