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.
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.
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 garlic.
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 for this roasted garlic baba ganoush — it's a perfect 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.