Grilled Garlic Vinaigrette
Garlic heads, a few
When you start grilling, wrap a few garlic heads in foil and leave them on the back of the grill during the whole cooking process. When the garlic is soft, remove it from the grill, and set aside to cool. When cool enough to handle, cut the top off the head and squeeze out the garlic purée. It can be added to a classic lemon vinaigrette or spread on a slice of toasted Tuscany bread for a sophisticated bruschetta.