2 heads, romaine lettuce
Preheat BBQ on high.
On a cutting board, cut the Romaine in half lengthwise, keeping the stem intact. In a bowl combine with 1 tsp (5 ml) olive oil and toss well to coat.
In a saucepan combine tomatoes, remaining olive oil, vinegar, cannabis, salt, and pepper and bring to a simmer over medium heat. Transfer to a blender or using an emersion blender in the saucepan, add basil and puree until smooth. Transfer to a large mixing bowl and set aside.
Place the Romaine on the preheated BBQ, flat side down, and grill until caramelized, about 3-5 minutes. Remove from heat and transfer to the vinaigrette and toss well to coat.
To plate, place Romain on a plate and garnish with radish and cucumber.