Wedge Salad with Grilled Romaine and Roasted Vegetables

I’ve been wanting to make this Wedge Salad with Grilled Romaine and Roasted Vegetables for a while but obviously time has been an issue.  I actually made homemade blue cheese dressing (which was awesome) and roasted the tomatoes in the oven!  Enjoy this amazing salad!

wedge

5.0 from 1 reviews
Wedge Salad with Grilled Romaine and Roasted Vegetables
 
Try this amazing Wedge Salad with Grilled Romaine and Roasted Vegetables that is sure to be a fan favorite.
Ingredients
  • 3 heads of Romaine lettuce
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 ears of shucked corn
  • 1 sweet onion cut into ½" thick rings
  • 1 bunch of asparagus
  • 1 cup of assorted cherry tomatoes
  • 4 slices small diced of crispy thick cut bacon
  • 1 ounce of crumbled bleu cheese
  • bleu cheesed dressing
  • ¼ cup of olive oil
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. Cut the romaine lettuce in half longways and coat with olive oil, salt and pepper and place down on a hot grill (450° to 550°) for 30 seconds on each side. Once grill marks have been formed remove from the heat and chill.
  2. Place the peppers, corn, onions, asparagus and tomatoes on to a hot grill (450° to 550°) and cook until golden brown and until they are just slightly crunchy or place on a sheet pan lined with parchment paper and roast in an oven on 450° for 15 to 20 minutes or until golden and al dente. Once cooked remove from the heat and chill. When the vegetables are cool, small dice them.
  3. To Plate: Lay down the romaine lettuce half and top off desired amount of roasted vegetables, crispy bacon, bleu cheese crumbles and bleu cheese dressing. Season salad with salt and pepper.

7 Comments