Garlic lovers rejoice. This simple preparation for our favorite veggie is so versatile, it can be made into spreads, dips, or just eaten on its own.

I had over 70 cloves. The yield was one small jam jar, approx 250 ml., plus a small bowl. The cloves were so tender that they literally were like toothpaste when I squeezed them from the skin. The smell was amazing. First there was the sharp smell of fresh uncooked garlic when you cut your clove tops off. Then as I roasted them on the grill, the smell mellowed to a sweeter one.

The garlic I used was called “colossal garlic” and it still had its sharp and hot flavour to it. The only issue is that the cloves were all at different heights. I had to remove the tops on different levels as you can see from the photos. The recipe was no less fantastic for that minor issue.

METHOD

1. Preheat grill to medium, about 350°F.
2. Take a sharp knife and slice the top off each head of garlic about one-quarter to one-third of the way down so as to expose some of each clove.
3. Place the garlic heads in the center of a double layer of heavy-duty aluminum foil about 12 by 12 inches square. Drizzle the heads with olive oil and turn them upside down on the foil, then bring the ends of the foil up to create a pouch. Crimp the ends tightly to seal.
4. Place the pouch of garlic on the grill and roast for approx. 1 hour, or until very tender.
5. Remove the pouch from the grill and carefully unwrap, taking care to let steam escape. Remove garlic cloves from the heads by squeezing gently to pop them out. Use a small fork to dig out any stubborn ones.
6. Garlic can be wrapped and stored in the refrigerator for two weeks or frozen for up to 3 months.

This is great spread on grilled breads, mixed and left in oils, or added to sour cream for dips. What can you do with your Grill-Roasted Garlic?

Happy Grilling!