If you've never roasted garlic on the grill before, you won't believe how easy it is. With just three essential ingredients — garlic, olive oil, and sea salt — you have a creamy, sweet garlic spread.
In the heat of summer, I often roast garlic on the grill. It's just as easy as roasting it in the oven, especially when you have the grill going for dinner. All it takes is a lid for your grill and a little indirect heat. You're basically using the grill as an oven.
How to roast garlic on the grill
This method of cooking grilled garlic could not be easier. And the best part is you can grill the garlic right next to your steak or burgers. As long as you've got a little space on the grill that's not right over the flame, you're good to go.
With a gas grill, light one side of the grill and put the garlic on the other side. If you have a thermometer on your grill, you want it to be between 350 and 400 degrees. If you don't have a thermometer, just go for medium heat. It's pretty forgiving. On a charcoal grill, set up your grill for indirect heat by placing the coals on the outside edges or on one side of the grill.
There's no need to peel the garlic. Leave the skin on and just slice the top off of the garlic head. Be sure to cut the tip off of each individual clove of garlic so it's easier to squeeze them out once the garlic is roasted. Then drizzle with olive oil, sprinkle with sea salt, and wrap in foil.
Roast the garlic until it feels soft when squeezed (using gloves or tongs). Of course, you can roast the garlic in the oven as well. The method of preparation is the same. Roasting caramelizes and softens the garlic, making it a wonderful ingredient in any dish you would use raw garlic.
Once it's done, squeeze the roasted garlic cloves out. They will be soft and spreadable---perfect for mixing a few cloves with butter to top your steak, whisking into salad dressings, or using in another recipe to add a mild garlic flavor.
So make some roasted garlic on the grill the next time you fire it up. And while you're at it, throw on some eggplant on the grill for this roasted garlic baba ganoush or this grilled eggplant and roasted red pepper dip—it's an easy summer appetizer.
Roasted Garlic on the Grill
- Set up the grill for indirect heat and preheat to 350 - 400 degrees (or preheat oven).
- Cut the top off of garlic heads, making sure each individual clove has the tip cut off so you can squeeze the garlic out easily once it's roasted.
- Drizzle with olive oil, sprinkle with sea salt and wrap each garlic head in a double layer of foil.
- Roast 30 - 45 minutes in a closed grill (or oven), until garlic feels soft when squeezed.