Grilled Garlic on Naan

Prep time: 5min
Total time: 60min
Serves: 8
large head garlic
3 tbsp
olive oil, divided
45 mL
1/4 tsp
each salt and pepper
1 mL
1/4 cup
chopped fresh basil, plus more for garnish
60 mL
2 tbsp
finely chopped fresh parsley
30 mL
1 pkg
Sensations by Compliments Naan Bread
340 g/4 pcs
2 tbsp
Compliments Balsamic Vinegar of Modena
30 mL
Per serving (1/8 of the recipe):
10 g
saturated fat
1.5 g
22 g
3 g
5 g
5 mg
1 g
370 mg


  1. Slice about 1/4 in. (5 mm) off top of the head of garlic to expose cloves. Place garlic on a piece of foil (large enough to double-wrap and completely enclose it). Drizzle exposed garlic cloves with 1 tsp (5 mL) olive oil. Seal the whole garlic head in the foil.

  2. Place over indirect heat on grill preheated to medium-high. Close barbecue lid. Cook 45 to 50 min. Remove from grill. Cool slightly before carefully unwrapping to check that garlic can be easily pierced with a paring knife.

  3. Squeeze garlic cloves into small bowl; discarding skins. Using a fork, mash garlic with 2 tbsp (30 mL) oil, salt and pepper. Stir in basil and parsley. Set aside.

  4. Brush both sides of naan breads with remaining oil. Grill over medium heat about 1 min., turning once, until lightly toasted. Spread grilled garlic paste onto naan breads. Cut into large pieces. Drizzle with balsamic vinegar and sprinkle with additional chopped basil, if desired.