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Preheat grill to medium-high heat. Trim any wilted outer leaves from Romaine hearts. Cut each heart in half lengthwise, leaving core intact so leaves hold together.
Drizzle olive oil over cut side of Romaine and season with sea salt and pepper. Place hearts on preheated grill, cut side down. Grill 2-3 minutes until grill marks appear and hearts are slightly charred. Flip and grill another 1-2 minutes.
Remove from heat and transfer to serving platter. Drizzle with balsamic glaze and sprinkle with crumbled feta cheese, tomatoes, chopped red onion, and pepitas.
Serve immediately as a side to your cookout mains.