Veggie Box green garlic
Olive oil
Salt & pepper to taste

Trim roots and dark green leaves from garlic stems and slice in half lengthwise. Toss with olive oil, salt and pepper to coat. Place on the top rack of the grill with the heat on low and roast 10-15 minutes or
until tender and starts to brown. Serve whole or dice into smaller pieces as a topping. They are mild enough to be eaten on their own, but make a killer topping for crostini slathered in ricotta, grilled pizzas, pasta, steak or even eggs.