Start to finish: 30 minutes, plus marinating
1 medium red onion
1 tablespoon olive oil, plus extra
1 tablespoon balsamic vinegar
2 tablespoons minced fresh oregano
Zest and juice of 1 lemon
4 cloves garlic, minced
Kosher salt and ground black pepper
14-ounce can artichoke bottoms, well drained
8 ounces halloumi cheese, cut into 1/2-inch thick slices
2 bell peppers, color of your choice, cored and cut into 2-inch pieces
10 ounces cocktail tomatoes, on the stem
2 hearts of romaine lettuce, halved lengthwise
1/2 cup chopped Kalamata olives
Balsamic glaze, to drizzle
Slice the onion into 1/2-inch-thick slices. Spear the slices across the grain with a small wooden skewer.
In a zip-close plastic bag, combine 1 tablespoon of olive oil, the vinegar, oregano, lemon zest and juice, and garlic. Add a pinch of salt and a hefty pinch of black pepper. Place the skewered onions, artichokes, halloumi and peppers in the bag. Allow to marinate, refrigerated, for at least 2 hours, and up to overnight.
Heat the grill to medium-high.
Using a slotted spoon, remove the vegetables and cheese from the marinade. Place on a rimmed baking sheet. Arrange the romaine lettuce on the baking sheet and pour the marinade over it, being sure to coat all sides and allow the marinade to seep down into the lettuce leaves. Season with salt and pepper.
Grill the onion, artichoke, halloumi and peppers for 4 to 6 minutes per side, or until charred. Grill the romaine lettuce and tomatoes, whole and on the stem, for 3 to 4 minutes, or until charred.
To serve, place a half romaine heart on a plate. Arrange a quarter of the artichokes, halloumi, peppers and tomatoes around the romaine. Sprinkle with the chopped olives, then drizzle with additional olive oil and the balsamic glaze.