1/4 cup Fresh Thyme olive oil, divided

2 Tbsp. Fresh Thyme balsamic vinegar

1 Tbsp. finely chopped fresh chives

1 tsp. Fresh Thyme Dijon mustard (gluten-free)

1/2 tsp. minced garlic

1 orange bell pepper, seeded

2 romaine hearts, halved lengthwise

 1 cup red and/or yellow grape tomatoes, halved

 1 Tbsp. pine nuts, toasted

 Freshly cracked black pepper, to taste

1. For dressing, in a small bowl, whisk together 3 Tbsp. olive oil, balsamic vinegar, chives, mustard, and minced garlic. Set aside. ,
2. Cut pepper into quarters. Brush pepper and cut sides of romaine hearts with remaining 1 Tbsp. olive oil. Prepare charcoal or gas grill for direct cooking over medium heat. Grill pepper quarters for 6 minutes, turning once. Grill romaine, cut sides down, for 1 to 2 minutes. ,
3. Place romaine hearts, cut side up, on serving platter. Cut grilled pepper into strips. In a medium bowl, combine pepper strips, grape tomatoes, and 2 Tbsp. of dressing. Top romaine with pepper mixture. ,
4. Top with pine nuts and cracked black pepper. Drizzle with remaining dressing, if desired.

Each serving contains: 178 calories, 15 g fat, 2 g saturated fat, 0 g trans fat, 0 mg cholesterol, 38 mg sodium, 9 g carbohydrates, 3 g fiber, 6 g sugar, 2 g protein. Daily values: 191% vitamin A, 54% vitamin C, 3% calcium, 8% iron.