• Assorted fresh vegetables (such as raw carrots, celery, cucumber, zucchini and fennel sticks; strips of red bell pepper; halved cherry tomatoes; and boiled baby potatoes) for serving.


  1. Build a charcoal fire in an outdoor grill and let burn until the coals are almost completely covered with white ash.
  2. To roast the garlic, cut about ½ inch from the top of each garlic head to make “lids.” Drizzle ½ teaspoon oil over the cut surface of each and season with salt and pepper. Replace the lids to return the garlic heads to their original shapes. Wrap each head in aluminum foil.
  3. Place over the cooler part of the grill and cover. Grill until the garlic is very tender and the flesh is golden-beige, about 40 minutes. Unwrap and cool. Squeeze the tender garlic flesh from the hulls into a small bowl. Mash the flesh with a fork and set aside.
  4. To make the mayonnaise, place the uncracked egg in small bowl of hot tap water and let stand for five minutes to warm it slightly. Crack the egg into a food processor or blender. Add the mustard and lemon juice. Mix the olive and vegetable oils in a small bowl. With the machine running slowly pour the oils through the feed tube—it should take about one minute to add the oil. Season with salt and pepper. Add the garlic and pulse to combine. Transfer to a serving bowl.


Reprinted with permission from Kingsford Complete Grilling Cookbook by Rick Rodgers, copyright © 2007 by The Kingsford Products Company, published by John Wiley & Sons, Inc.