"> Baby Romaine Lettuce, quartered lengthwise with the core in tact
Canadian Doré-mi cheese, sliced into 6 rounds
Lightly Seasoned Croutons, crushed
Extra Virgin Olive Oil
red wine vinegar
Salt and pepper to taste
Pre-heat your bbq at medium high with the lid closed. Meanwhile, prepare all of the vegetables/cheese as needed.
Combine the olive oil, vinegar Dijon, oregano and salt & pepper in a small sealable jar or container. Snap the lid on tight and shake until well emulsified. Set aside until needed.
When ready, clean the grill. Toss the vegetables and cheese in a bowl with a touch more of olive oil and lightly season with salt and pepper. Grill the lettuce for 20 seconds per side, transfer to a platter and cut out the core to spread the lettuce around. Set the peppers and shallots on the grill, cooking them for 2 minutes per side and gentle set on the lettuce. Finally grill the zucchini and cheese for 1 minute per side and set artfully on the platter.
Season the salad with the dressing and garnish with the crushed crouton crumbs. Serve and enjoy.
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