Cut each romaine head in half lengthwise, keeping leaves attached to the core. Then, brush each side with olive oil.

Heat your outdoor grill on high, and be sure lightly oil the grates.

While waiting for the grill to heat, prepare your toppings.

Add your chopped ingredients to a medium bowl and stir to combine. You’ll want your chopped ingredients ready to go so that they can be added to the warm lettuce after it’s removed from the grill.

In a small bowl or mason jar, whisk together the olive oil, balsamic vinegar, honey, garlic powder, and pepper. Set the dressing and toppings aside.

To grill the romaine, place each cut side parallel on the hot grill grate. (You'll want those nice grill marks to show!)

Grill for 3 minutes or so, using tongs, turn lettuce over and grill for another minute or 2. The lettuce should be softened and have a slight char around the edges.

Remove the lettuce from the heat and arrange on a platter.

Spoon the chopped vegetable mixture on top of each grilled romaine half. Drizzle with the vinaigrette and sprinkle with additional feta cheese.