Shopping List

  • 1 head romaine lettuce, cut in half lengthwise
  • 1 red bell pepper, cut in half from stem to bottom, de-seeded
  • 1 yellow bell pepper, cut in half from stem to bottom, de-seeded
  • 1 purple onion, ends cut off, then cut in half across its equator
  • 2 lemons, cut in half
  • Olive oil
  • Kosher salt and black pepper
  • Parmesan cheese, 1 block (from Ingles deli)
  • Bread, rustic loaf (from Ingles bakery)
  • 1 stick butter, unsalted, softened



  • Preheat grill to medium heat, 350-400 degrees, and set up for direct grilling.
  • Drizzle bell peppers, onion, lemon and lettuce lightly with olive oil, dust with kosher salt and black pepper.
  • Place peppers, onion, and lemon cut side down on the grate and grill, turning occasionally until peppers and onion are softened and lightly charred and lemon is lightly caramelized.
  • Remove to plate.
  • Place romaine lettuce cut side down on grate and grill both sides until lettuce is slightly wilted and charred, about 5 minutes.
  • Remove to plate.
  • While vegetables are grilling, slice bread into thick slices, butter both sides and grill after lettuce comes off.
  • Remove to cutting board when grilled and lightly charred.
  • Cut in half diagonally.
  • Chop peppers, onions, and lettuce into bite-size chunks, and place in a serving bowl.
  • Squeeze lemon over the salad and toss gently to combine.
  • Use a vegetable peeler to shave parmesan cheese over salad.
  • Taste for seasoning, add salt and pepper to taste.
  • Arrange grilled toast around the perimeter of the bowl and serve.