Hubby Tony and Son Donald decided to clean out the produce drawer and make a Tuscan grilled vegetable salad for dinner. I suggested they add some white beans and turn it into a main dish. They agreed. Mid-afternoon they were busy preparing the eggplant, zucchini, peppers, tomatoes, and onions to go on the grill. I offered to make the vinaigrette that they would toss everything in.
All the dressing ingredients went into the blender and got pureed. That sounded easy enough. However, when I took a closer look at the recipe I saw that it called for six roasted garlic cloves. I was NOT going to preheat the oven for that small amount!
I figured there had to be a way to replicate the texture of roasted garlic without heating the whole kitchen up. A Google search proved me correct. I put the unpeeled cloves in a microwave-safe bowl, added a splash of water, then covered the bowl with a lid and cooked it in the microwave. Ninety seconds later my garlic was perfectly soft, squishy, and ready to squeeze into the blender.