| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Side dish, Vegetables |
8 |
Servings |
INGREDIENTS
| 8 |
|
Whole heads of garlic |
| 1/2 |
c |
Olive oil |
|
|
Several sprigs of fresh rosemary |
|
|
Salt & pepper |
INSTRUCTIONS
Peel away some of the the papery layers from the garlic heads, particularly
from down among the top cloves, taking care not to break off the cloves.
Slice off the tops. From 8 squares of heavy aluminum foil, form 8 muffin
sized cups, making sure that they are pinched together firmly to prevent
leakage. Place garlic heads in the cup, drizzle with olive oil & sprinkle
with rosemary & salt & pepper. On a covered grill, away from the hottest
coals, cook the garlic for 1 hour, using a baster to drizzle on more olive
oil once or twice while it cooks. Garlic is done when it is browned &
mushy.
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