Grilled Romaine & Vegetable Salad by Foodie’s Chef Laura Brennan

Ingredients

• 1 package of romaine hearts, 3-pieces each package
• 1 small red onion, peeled
• 1/2 Vidalia onion, peeled
• 6 plum tomatoes, ripe but still firm
• 1 seedless cucumber, washed and dried
• 2 medium-sized zucchinis, washed and dried
• 2 medium-sized yellow squash, washed and dried
• 1 red bell pepper, washed and dried
• 1 green bell pepper, washed and dried
• 1-6-inch piece of baguette or 2-3 slices of other thick-cut bread
• Optional: 1-2 large cloves garlic, peeled
• 1 piece of Halloumi cheese, 8-9 ounces (or substitute feta cheese)
• u00bd cup extra virgin olive oil, divided, plus more as needed
• Kosher salt
• fresh ground black pepper
• 1/3rd cup kalamata olives, pitted
• oregano (use fresh if you have it!)