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!
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!