1/4 cup olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped fresh thyme leaves, or 1 teaspoon dried
2. Cut 1/4 to 1/2 inch off top of each head of garlic to expose some cloves. Peel away some of the outer papery husk. Place each head on a piece of aluminum foil. Drizzle 1 tablespoon olive oil over each head of garlic and season with salt, pepper, and thyme. Fold up edges of foil to wrap securely.
3. Place foil packets on grill set 4 to 6 inches from coals. Grill, turning once or twice, until garlic is very tender when pierced with a fork, 45 minutes to 1 hour).
Garlic slowly roasted in this fashion becomes surprisingly sweet.
Serve a whole head to each guest.
Cloves can be squeezed out and spread on bread or eaten as a vegetable.
