Directions:
- Heat a grill or grill pan to high.
- Cut the romaine into quarters lengthwise, keeping the pieces connected through the end. Drizzle the romaine, tomatoes, onion, and bell pepper with 2 tablespoons oil and sprinkle with salt and pepper.
- Grill the vegetables, turning once, until grill marks appear: 3 minutes for the romaine and tomatoes; 7 minutes for the onion and pepper. Transfer to a platter. Drizzle with the remaining 3 tablespoons oil, then the vinegar, and sprinkle with a pinch of salt and pepper. Top with the olives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 451.76 Kcal (1891 kJ) | ||
| Calories from fat | 379.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.16g | 65% | |
|---|---|---|---|
| Cholesterol | 54.22mg | 18% | |
| Sodium | 9.38mg | 0% | |
| Potassium | 369.68mg | 8% | |
| Total Carbs | 9.9g | 3% | |
| Sugars | 5.93g | 24% | |
| Dietary Fiber | 2.16g | 9% | |
| Protein | 9.4g | 19% | |
| Vitamin C | 49mg | 82% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 12.6mg | 70% | |
| Calcium | 40.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 197.07 Kcal (825 kJ) | ||
| Calories from fat | 165.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.39g | 65% | |
|---|---|---|---|
| Cholesterol | 23.65mg | 18% | |
| Sodium | 4.09mg | 0% | |
| Potassium | 161.27mg | 8% | |
| Total Carbs | 4.32g | 3% | |
| Sugars | 2.59g | 24% | |
| Dietary Fiber | 0.94g | 9% | |
| Protein | 4.1g | 19% | |
| Vitamin C | 21.4mg | 82% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 5.5mg | 70% | |
| Calcium | 17.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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