Although roasting peeled garlic on the grill sounds like a logistical nightmare, it's one of our favorite ways to multitask, save money and keep the heat down in our kitchen as the summer months approach. It couldn't be any easier and is a staple in our daily dishes!
Tip: Roast Peeled Garlic On The Grill
We use roasted garlic in everything from pasta salads to quick spreads for summer meals that need to happy in a hurry. You can purchase roasted peeled cloves from the grocery store, but their price tag seems a little staggering compared to the cost of purchasing garlic and roasting it yourself.
To keep the heat out of your kitchen and out on your grill try this simple method for grilling your week's garlic ahead. Simply lay a piece of aluminum foil on your counter, say 12" worth and place your peeled garlic pieces in the middle. Drizzle with olive oil and wrap tightly. We fold the long edges together and crimp them tightly and then fold up the ends (although it makes no difference as long as the oil can't escape into the flames).
Place the foil packet on the grill with whatever else your cooking and let it roast. It doesn't take any longer than a vegetable skewer or a hamburger would and can be stored in the refrigerator for up to a week. If you want to cover it completely in additional olive oil in an air tight container, it will keep for up to a month. You can also smash the garlicy-goodness into a spread and cover the top of the spread with oil to keep it fresh. Although we go through it fast enough in our kitchen, neither of these are really ever an option!
Note: You can also roast them in the peel (once you remove the thin papery outer layer), but it requires paying more attention to not burn the skins, instead of kicking back and forgetting about them for a few minutes!
Enjoy!
Comments (8)
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Or you could just roast it in the toaster oven.
view mhirsch's profile
A toaster oven mhirsch? Like the kind you make toast bread with? That seems weird to me, but maybe a toaster oven is a different appliance in other countries (I'm in New Zealand).
view buda's profile
I find garlic can scorch easily on the grill if the heat isn't exactly right. My favourite method is actually to braise garlic:
http://danamccauley.wordpress.com/2009/04/02/not-roasted-garlic
view Dana McCauley's profile
Buda, a toaster oven is not necessarily the same as a toaster - mine is shaped like a tiny oven and has both toast and bake settings, I find it great for things like roasting asparagus but kind of slow for regular toast. But mhirsch has a great point and I might have to just roast some garlic in mine tonight. Thanks!
view Anne (in Reno)'s profile
Ooh, covering with olive oil in an airtight container for a month is a bad idea. It creates an anaerobic environment that could lead to botulism.
view Andy M.'s profile
I live in an apartment so I can't grill, but it's not that different from campfire grilling. The boyfriend loves to camp (and loves to drag me with him) so I insist on having at least one really good meal over the fire. Roasted garlic just became my new camping staple.
We have a big plastic storage box that houses all our standard camping gear year round and I keep some kitchen basics (like a cutting board, knife, roll of foil, etc.) in there. It's pretty easy to slice off the top of a bulb of garlic, wrap it in foil, and stick it near the base of the fire just outside of the hot embers, rotating it half-way through so it evens out the cooking. It takes about 30-45 minutes depending on the strength of the fire and then you pull it out and squish it over your item of choice.
On our last trip we (over)cooked a flank steak and topped it with a bit of horseradish sauce and then squished the garlic all over that. We served this with bagged Caesar salad kits and fresh corn on the cob (pulled the husks back, removed the silks, rubbed with butter and cajun seasoning, pushed the husks back over, wrapped in foil, set near fire) and it was the best campfire meal I've ever had.
view Miss Pea's profile
Oops. I meant to add that I haven't peeled the garlic before, just threw the whole bulb in, but now I'm going to try doing it peeled on the next trip at the end of June!
view Miss Pea's profile
we were grilling last night and i threw a foil packet of 12-15 cloves (can't beat the $2 jars of pre-peeled organic garlic at the asian market) with olive oil, salt and pepper on behind the burgers. they came out all lovely and caramelized on the bottom, and smashed right into the mashed potatoes i had going on the stove... well, except the few we ate plain. yummmm.
view youreacigarette's profile