Vancouver Magazine
Opening Soon: A Japanese-Style Bagel Shop in Downtown Vancouver
The Broadway/Cambie Corridor Has Become a Hub for Excellent Chinese Restaurants
Flaky, Fluffy and Freaking Delicious: Vancouver’s Top Fry Bread and Bannock
Protected: The Wick is Lit for This Fraser Valley Winery
Wine Collab of the Week: The Best Bottle to Welcome a Vancouver Spring
Naked Malt Blended Malt Scotch Whisky Celebrates Versatility and Spirit
Coyotes, Crows and Flying Ants: All of Your Vancouver Wildlife Questions, Answered
The Orpheum to Launch ‘Silent Movie Mondays’ This Spring
5 Things to Do in Vancouver This Week (March 27-April 2)
What It’s Like to Get Lost on a Run With a Pro Trail Runner
8 Things to Do in Abbotsford (Even If It’s Pouring Rain)
Explore the Rockies by Rail with Rocky Mountaineer
The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
4 Fashion Designers From African Fashion Week Vancouver to Put on Your Radar
Before Hibernation Season Ends: A Round-Up of the Coziest Shopping Picks
Brian Misko markets his own line of award-winning barbecue sauces and spices named after his competition team, House of Q.
Prepare your grill for indirect cooking by heating only one side at medium heat. Cut off the top of the garlic head to expose some of each clove. Drizzle the tomato, onion and garlic with the olive oil and season with salt and freshly ground black pepper. Place vegetables on the off, or cool, side and add smoke chips such as mesquite or hickory to the hot side. Close the lid and smoke the vegetables until soft (approximately 20 to 30 minutes). Remove from grill and set aside to cool.
In a food processor, blend together the mayonnaise, mustard, smoked tomato, smoked onion, smoked garlic cloves squeezed from their skins and the vinegar. Blend until smooth and season to taste. Dressing will keep in an airtight container in the refrigerator for up to 1 week.
Preheat the grill to high heat and grill the lettuce to add searing marks and colour to the outside (about 30 seconds). Take care not to leave the lettuce too long on the grill or it will overcook and wilt. Once ready, place the grilled romaine on individual serving dishes or a large platter and drizzle generously with the dressing. Serves 4 to 6.