Cooking with Aubrey

Grilled Romaine Chop Salad

My husband who operates the grill in our household, raised an eyebrow when I told him he was grilling the romaine lettuce. Water-heavy greens, like romaine, hold up well on the grill and introduce a new way to eat salad. This salad features a combo of smoky grilled and fresh veggies. Play around with other vegetables as the season progresses. Fresh zucchini would be great added to the grill.

Grilled Romaine Chop Salad


  • ½ pound eggplant, peeled and cut into ½ inch thick rounds
  • 1 tsp salt
  • 2 Tbsp olive oil
  • 1 Tbsp liquid aminos (or soy sauce)
  • 1 head romaine lettuce, quartered lengthwise
  • 1 cup grape (or cherry) tomatoes, cut in half
  • 1 cup partially peeled and chopped cucumber
  • ⅓ cup olive oil
  • ¼ cup apple cider vinegar
  • 1 Tbsp Dijon mustard
  • ½ shallot, minced
  • ¼ tsp sea salt
  • ¼ tsp freshly ground pepper


  1. Add the eggplant to a ziplock bag, along with salt, olive oil and liquid aminos. Seal and shake the bag. Let it marinate for 30 minutes.
  2. Prepare the grill to medium-hot and oil the grates.
  3. Take the eggplant out of marinade. Place the eggplant on the grill with the romaine and cook for 3-5 minutes. Flip and grill for another 3-5 minutes.
  4. Chop the romaine and eggplant into bite-sized pieces. Add it to a large serving bowl and top with cucumbers and tomatoes.
  5. Add the remaining ingredients into a glass jar with a tight fitting lid and shake to combine. Drizzle an appropriate amount over the salad and serve.

Adapted from: Jackie Sobon, Vegan Bowl Attack!

Aubrey Schultz

Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at

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