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Preheat a well-oiled grill to medium-high heat. (TIP: If using a grill pan, you’ll heat it in step 4.) Place garlic herb butter in a small bowl; bring to room temperature. Wash and dry produce.
Finely chop parsley leaves and stems. Trim and discard root end from lettuce; chop leaves into bite-size pieces until you have 3 cups (6 cups for 4 servings). Halve tomatoes lengthwise. Halve baguette lengthwise. Zest and quarter lemon.