Try this Grilled Romaine and Roma Tomatoes with Parmesan Vinaigrette recipe, or contribute your own.
Suggest a better description1. Cut romaine in half lengthwise. Cut tomatoes in half through stem ends.
2. Put oil in food processor. Add 1/2 cup cheese, garlic, lemon juice, vinegar, anchovies, and 1 T. water. Process until smooth.
3. Brush romaine and tomatoes very lightly with oil. Sprinkle with salt. Grill over medium heat 1 1/2 - 2 minutes per side, until lightly charred. Transfer to a large platter. Drizzle with dressing and sprinkle with remaining cheese. Garnish with oregano.
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Serving Size: 1 Serving (216g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 247 | ||
Calories from Fat: 219 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.4g | 32 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 17.6g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 2335.4mg | 81 % | |
Potassium 438.2mg | 12 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 5.5g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 247
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