This is a sponsored post written by me on behalf of Pompeian Olive Oil. Words, thoughts, and photos are, as always, all my own.
July is National Grilling Month, and as a family of mostly vegetarians, this is typically lost on us. My husband is a meat eater, but the kids are vegetarian, and I eat a mostly vegan diet. We like to grill. Actually, we love to grill. On a Sunday night, Kris and I mix up some cocktails, create some special drinks for the kids, and watch them play in the yard while Kris cooks (and I munch on appetizers!).
It is not often that a large company thinks to include a vegetarian (easily veganizable) grilling recipe! Typical to the healthy Meditteranian diet (The Mediterranean diet continues to remain top of the line due to its countless health benefits and delicious flavor components), Pompeian Olive Oil has! Sure, we grill vegetables, and veggie burgers sometimes, but I have never found a vegetarian recipe created specifically for the grill, and I was so excited to try it, and it did not disappoint. Who would have thought to grill Romaine Lettuce? It made the flavors bold and sweet and tasted so good with our farm-stand fresh veggies on top!
I use Pompeian Olive Oil for all sorts of things. Of course I use it to make salad dressings, and instead of butter or vegetable oil, but I also use it as a moisturizer and to remove eye make-up!
To celebrate National Grilling Month, Pompeian, a leader in olive oils and vinegars, is sharing simple tips and recipes to help you get a taste of the Mediterranean without leaving your backyard, such as swapping butter or vegetable oil for Pompeian Grapeseed Oil or OlivExtra Premium Mediterranean blend and combining Pompeian oils and vinegars in place of bottled dressings and marinades.
Without further ado, here is the recipe for Hungry Grilled Romaine Salad:
1/4 Cup crumbled reduce-fat feta cheese, or pine/walnuts to veganize!
1/4 Cup diced onion
1/4 Cup diced tomato
2 dashes each salt and pepper
2 Tbsp. finely chopped basil
1 large heart romaine lettuce, halved lengthwise
2 Tbsp. Pompeian Balsamic Vinegar
1 Tbsp. Pompeian Extra Virgin Olive Oil
1. Bring grill to high heat.
2. Drizzle and brush 1/2 tsp. olive oil onto the cut sides of each romaine half. Sprinkle with salt and pepper.
3. Lay romaine halves on the grill, cut sides down. Grill until slightly charred, 1- 2 minutes.
4. Plate romaine halves, cut side up. Top with tomato, onion, cheese, and basil.
5. In a small bowl, whisk vinegar with remaining 2 tsp. olive oil. Drizzle and enjoy!
Nutritional Information (including reduced fat feta)
1/2 of recipe: 135 calories, 10g fat, 340mg sodium, 9.5g carbs, 3g fiber, 5g sugars, 5g protein
Pompeian Olive Oil, a leader in olive oils and vinegars, is here to help you celebrate July for National Grilling Month! Pompeian products give you a taste of the Mediterranean without leaving your backyard.
By using Pompeian Grapeseed Oil and OlivExtra Mediterranean Blend products you can make grilling healthier and more flavorful in a Mediterranean way. For more information about Pompeian Olive Oil, please visit http://pompeian.com/.
And if you are looking for recipe inspiration, be sure you do not miss the below Hungry Girl recipes!
This is a sponsored post written by me on behalf of Pompeian Olive Oil.