Or romaine, in this case. It's the easiest thing in the world: cut romaine hearts in half lengthwise, leaving the bottom intact (you want the whole thing to stay together while it's on the grill). Grill, cut side down, until the leaves get a little char and are just starting to get wilty. Remove. Maybe sprinkle with a little parmesan cheese or lemon juice. Serve with grilled meats.