1. Prepare grill for direct cooking over medium-high heat. For vinaigrette, whisk together ingredients in Small Batter Bowl. For salad, combine beans, tomatoes, parsley and 3 tbsp (45 mL) of the vinaigrette in Classic Batter Bowl; toss to coat and set aside.
2. Cut romaine hearts in half horizontally with Santoku Knife, keeping cores intact. Wash lettuce (see Chef's Corner). Cut onion crosswise into 1-inch-thick (2.5-cm) slices. Brush lettuce and onion slices with remaining vinaigrette using Chef's Silicone Basting Brush.
3. Grill onion slices 3 minutes or until grill marks appear. Turn using BBQ Turner. Add lettuce and bread slices; grill 2-3 minutes or until grill marks appear and edges are slightly charred, turning occasionally. Remove from grill.
4. Slice bread into 1/2-in. (1-cm) cubes. Place romaine halves onto serving plates. Top with bean mixture, onion rings and bread cubes. Grate Parmesan cheese over each serving using Rotary Grater.

Yield: 4 servings

Nutrients per serving: Calories 460, Total Fat 22 g, Saturated Fat 4 g, Cholesterol 5 mg, Carbohydrate 52 g, Protein 13 g, Sodium 1030 mg, Fiber 7 g

U.S. Diabetic exchanges per serving: 3½ starch, ½ high-fat meat, 3 fat (3½ carb)

Cook's Tips: Look for firm, tightly packed romaine hearts, which hold up best for grilling. Grill the lettuce just until grill marks appear in order to impart a smoky flavor while keeping it crisp.

To wash lettuce, cut romaine hearts in half and rinse under cold running water without separating the leaves. Gently shake out excess water and place lettuce, cut side down, onto clean kitchen towels until mostly dry. Excess water will steam the lettuce.

Cannellini beans are white kidney beans. If desired, Great Northern beans can be substituted for the cannellini beans.