Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 8 \N | Whole garlic bulbs; or heads |
| ¼ cup | Butter or margarine |
| 4 \N | Sprigs fresh rosemary; or |
| \N \N | Oregano |
(Prepare outdoor grill for cooking.) Peel outer papery skin from garlic, leaving cloves and head intact. On double thickness of heavy-duty aluminum foil, place whole garlic heads; cut butter into bits and distribute it and the herbs on top of the garlic. Fold up foil and seal tightly. Place foil over hot coals and cook 40 to 45 minutes, or until garlic is softened, turning occasionally.
To serve, squeeze cooked garlic cloves from skin onto cooked meat and vegetables or spread on bread. Or store as ingredient.
Posted to MC-Recipe Digest V1 #185 Date: Mon, 5 Aug 1996 12:09:27 -0700 (PDT) From: PatH <phannema@...>
NOTES : ref: Woman's Day Creative Series: Light Meals in Minutes. Vol II, No 1, 1992.
Roast garlic "in the bag" or foil pouch with foods like chicken.
Prep: 10 minutes | Cook: 45 minutes