How to Roast Garlic on the Grill

Roasting garlic gives it a mellow flavor.

The strong flavor of garlic is most intense right after it has been cut, due to a chemical reaction when the cells are broken. Cooking prevents this reaction. When garlic is roasted on the grill, the result is a mellow, somewhat smoky, caramelized treat that can be eaten as is, mashed into a paste for dressings and sauces or tossed in salads.

Things You'll Need

• Foil
• 1 head of garlic
• Large knife
• 1 tbsp. olive oil
• 1 tbsp. balsamic vinegar
• Kosher salt, to taste
• Freshly cracked pepper, to taste

Instructions

1. Pre-heat grill over medium-high heat.

2. Peel papery skin from garlic and discard. Trim ends.

3. Pile garlic on a sheet of foil, and drizzle with olive oil and balsamic vinegar. Season with salt and pepper.

4. Double-wrap garlic in foil to prevent burning.

5. Reduce the heat on the grill to medium. Roast garlic on the grill by placing packet over indirect heat for 30 to 45 minutes, rotating periodically, until garlic is soft and caramelized.

Tips & Warnings

• If garlic starts to darken too quickly, place it on the top rack of the grill.

• Grill-roasted garlic can be stored, covered, in the refrigerator for two or three days.

• Garlic will become bitter if it gets charred, so keep it away from a direct flame.

References

• University of California, Davis: Garlic -- Safe Methods to Store, Preserve and Enjoy