2 Private Selection™ Peruvian Gold Sweet Onions, each cut into 8 wedges with root left intact
1 container Private Selection® Little Gem Lettuce Hearts, each halved lengthwise
1 orange bell pepper, cut into crosswise into 1/4 in (6 mm) rings, ribs and seeds removed
1 yellow bell pepper, cut into crosswise into 1/4 in (6 mm) rings, ribs and seeds removed
4 slices portobello mushroom, cut into 1 (2.54 cm)
⅓ cup Private Selection® Italian Extra Virgin Olive Oil (80 mL), plus more for grilling and drizzling
1 ½ tablespoons kosher salt
freshly ground black pepper, to taste
1 lemon, halved crosswise
¼ cup fresh basil leaf (10 g), stems removed
¼ cup fresh parsley (10 g), roughly chopped
2 tablespoons flaky sea salt
1 tablespoon red pepper flakes
How to Make It
1. Step
On a large baking sheet, lay out the ears of Private Selection™ Wild Violet Corn, Private Selection™ Ruby Rows™ Tomatoes, Private Selection™ Onion wedges, Private Selection® Little Gem Lettuce Hearts, orange and yellow bell pepper rings, and portobello mushroom slices. Brush everything with ⅓ cup Private Selection® Extra Virgin Olive Oil and sprinkle with the kosher salt and black pepper.
2. Step
Prepare the grill for medium-high heat and lightly brush the grates with olive oil. Add the corn and onion wedges to one side of the grill. Cook for 5 minutes, then add the peppers, mushrooms, and lemon halves, cut-side down, to the other side of the grill. Cook, turning everything except the lemons occasionally, until lightly charred and softened, 10–12 minutes. Transfer from the grill back to the baking sheet.
3. Step
Add the tomatoes and Little Gem lettuce cut-side down to the grill and cook, turning once, until the outside of lettuce is lightly charred but the inside is still firm and the tomatoes are blistered, 4–5 minutes.
4. Step
Arrange the grilled vegetables on a large platter with the grilled lemon halves for squeezing over top. Finish with a drizzle of olive oil and garnish with the basil leaves, parsley, flaky salt, and red pepper flakes.
