Roasted garlic butter

2 heads garlic

2 teaspoons vegetable oil

1/2 teaspoon salt

1 cup softened butter

Place each head of garlic on a square of aluminum foil large enough to enclose the entire head. Drizzle with the oil, and season with salt. Wrap the garlic in the foil and seal closed to make pouches. Grill over indirect medium heat (or roast in a 400-degree oven) until tender and any juices that escape are deep brown, about 30-40 minutes.Let the garlic cool. Squeeze the roasted cloves from the papery skins, and mash to a paste. Blend with the softened butter; pipe, shape, or store as desired in the refrigerator for 3 to 4 days or the freezer for up to 3 weeks.Makes 1 cup.

Nutrition values per ounce (2 tablespoons): 160 calories, 17 g fat, 3 g carbohydrates, 0 fiber, 1 g protein, 45 mg cholesterol, 260 mg sodium.?Grilling? by the Culinary Institute of America (2006 Lebhar-Friedman, $35)