A Griller gets Grilled

See Also
The Whole World on Your Grill
  Grilled Garlic Vinaigrette

The Chef
Adriano Borgna

Serves 4-6

Garlic heads, a few
Lemon vinaigrette

Cooking Instructions
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.