The other night I made a concoction that my good friends made for me last year. The bruschetta part needs to be made ahead of time. Chop 4-5 ripe tomatoes and put them in a shallow dish. Add 1/2 cup of balsamic vinegar to 1/4 cup olive oil and shake it up. Pour over the tomatoes. Mince 2-3 head of garlic and throw it in with the tomatoes. Chop about 1/4 cup basil and 1/3 cup red onion and mix in. Add salt and pepper to taste. Let this marinate for 3 to 4 hours.
When the grill is hot cut a head of romaine lettuce in half. Brush with olive oil and sprinkle with salt and pepper. Grill on each side for about a minute. The lettuce will wilt and brown on the edges.
Pour the bruschetta over the lettuce and serve. I toasted up some wheat bread and cubed it for croutons.