Grill Roasted Garlic
|Olive oil||2 Tablespoon|
|Chopped fresh thyme/1/2 teaspoon dried thyme||1 Tablespoon|
|Freshly ground pepper||1⁄4 Teaspoon|
Prepare a fire for indirect-heat cooking in a covered grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
Using a sharp knife, slice off the top 1/4-1/2 inch (6-12 mm) from each garlic head.
Rub off some of the loose papery skin covering each head, taking care to keep the heads intact.
In a small bowl, combine the garlic heads, olive oil, thyme, salt and pepper.
Toss to combine and coat the garlic evenly.
Place the garlic heads on the center of the rack, cover the grill and open the vents halfway.
Cook, turning the garlic heads three or four times, until the cloves feel very soft when squeezed gently with tongs or your fingers, 35-40 minutes.
Don't worry if the skin chars in spots.
Remove from the grill and serve warm.