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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a grill or grill pan to high. | 2. 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. | 3. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
romaine lettuce	4	hearts		-	-	-	-
cherry tomato	8		cut	-	-	-	-
red onion	1		cut	64.0	14.944	1.76	0.16
green bell pepper	1		cut	-	-	-	-
olive oil	5	tablespoons		596.7	0.0	0.0	67.5
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
kalamata olive	1/4	cup	pitted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.