Roasted \"herbs\"
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Garlic head |
| 30 | eaches | Shallot; peeled |
| 12 | tablespoons | Olive oil |
| 6 | eaches | Leek; white & 2\" of the green |
| Olive oil | ||
| Salt | ||
| Prepare barbecue grill.* | ||
Directions
Remove excess skin on garlic heads. Gently open garlic heads, being careful not to break off individual cloves. Combine 1 garlic head and 5 shallots on square of aluminum foil large enough to cover completely. Sprinkle with 2 tablespoons oil. Wrap tightly and seal.
Repeat with remaining garlic and shallots. Halve and rinse leeks; pat dry and rub with olive oil. Grill garlic and shallot packages until pulp is very soft, turning frequently, about 30 minutes. Grill leeks until tender, turning once, about 5 minutes. Season leeks with salt and serve hot. *Garlic and shallots can also be baked; leeks can be broiled. Trim and oil leeks and prepare foil packages for garlic and shallots according to recipe instructions. Bake garlic and shallot packages in 500 F. oven until very soft, about 20 minutes. Broil leeks for about 5 minutes on each side.
Submitted By SAM WARING On 02-05-95