I love the summertime in Vancouver!  There is a plethora of outdoor pursuits to enjoy and wonderful spots to enjoy them – such as Vancouver Island, the Gulf Islands and top of my list is the beautiful Sunshine Coast.  Just a 40-minute ferry ride from Vancouver, this idyllic coastline is dotted with quaint villages, cottages and resorts. Welcome Beach in Halfmoon Bay is likely the best kept secret along the coast. It is a terrific spot to rent a beachfront cottage, which is what I did recently.  While at the cottage, I made one of my favourite summer BBQ items – Grilled Romaine Lettuce.  Most people eat romaine raw in a salad, but grilling it gives it a twist and is surprisingly not that common.  And, in case you weren’t aware, romaine lettuce’s nutritional value is one of the highest in the lettuce family.

Romaine lettuce (also referred to as cos lettuce) is a heart-healthy green.  It is considered to have more vitamin C than an orange.   It is an excellent source of vitamin A, K, and a variety of Bs (1, 2, 3, 5, 6 and 9).   Romaine lettuce is also a source of iron; but has other minerals such as potassium, manganese and copper.  It contains omega-3, calcium and fiber while being low in calories and low on the Glycemic index.    With so many health benefits, romaine lettuce easily made it onto our list of favourite superfoods.

Grilled Romaine Lettuce – one lettuce head per person, as an appetizer or as an accompaniment

Directions: Cut the lettuce head in half, length-wise.  After rinsing it, drizzle or brush inside and outside with an oil of your choice.  I like olive or rice bran oil. Then, season with salt and pepper.  Grill the inside cut area first until charred but not wilted.  Flip to grill other side.  I often dress the grilled lettuce with shaved Parmesan cheese and baked porchetta bits, but I also like making a blue cheese butter sauce (by melting the two ingredients together). And, it is also fine without a dressing.

Happy summer grilling! – {Kale}