I am most definitely NOT a vampire. Want to know how I can tell? I. Love. Garlic.
Way back in the past when I turned 21, the (future) Husby surprised me with our very first vacation together. The trip happened to fall at the tail end of a family vacation with my parents and little brother to San Francisco, so I had to cut the family part of my travels a wee bit short. We had a great time taking in all of the typical SF sightseeing, and on my last night in San Fran, we went to a baseball game at Giants Stadium.
Food wise, Giants Stadium is known for their Gilroy Garlic Fries: A giant pile of crispy potatoes fried in garlic oil and topped with minced garlic and parsley. I giddily downed an entire order, scraping the sides of the tray with my fingers in order to get every last little bit of garlic into my mouth. I couldn’t tell you if the Giants won or not, but I can tell you everything you ever wanted to know about the garlicky goodness I consumed that night. So. Freaking. Delicious.
Cut to three days later as I’m laying on a beach in the Bahamas with the man I love. The previous week’s festivities should have been the furthest thing from my mind. But the stench of garlic emanating from my pores reminded me around every turn. It was worth it.
So while I’m a bit late posting to last week’s recipe swap (theme Summer Vegetables) due to my lack of a grill while out of town, I was pretty darn thrilled to receive my recipe from Mary Ellen’s Cooking Creations. The first step of the recipe was to roast a whole head of garlic on the grill!
Grilled Garlic Vegetable Salad – slightly adapted from Mary Ellen’s Cooking Creations
- 1 Whole Head Garlic
- 1 Zucchini, halved lengthwise
- 1 Yellow Squash, halved lengthwise
- 1 Red Bell Pepper, tops and seeds removed
- 1 Orange Bell Pepper, tops and seeds removed
- 1 Red Onion, halved
- 1/2 Bunch Thick Asparagus, ends trimmed (my bunch was really thin so I used a grill basket)
- Sesame Oil
- Minced Fresh Ginger
- Salt and Pepper, to taste
Preheat your grill to medium-high.
Using a serrated knife, chop a small amount off of the top of the garlic head, so that it sits flat. Drizzle with oil and wrap with aluminum foil. Place on the top rack of the grill and allow to roast for 30 minutes.
In the meantime, toss the vegetables
Toss the vegetables with about 1 Tbsp. oil and salt and pepper. Place directly on the grate and grill, flipping once or twice, until they start to get some color, about 10-15 minutes. Remove from grill and once cool to the touch, chop into bite sized pieces and place in a medium bowl.
When the garlic has finished roasting, allow to cool a few minutes then, remove from foil and peel. The garlic should be soft and slide right out.
In a small bowl, whisk together garlic, sesame oil and ginger. Pour over the vegetables, toss until coated and refrigerate until ready to serve.