GOLDEN VALLEY, Minn. - When the weather is gorgeous, no one wants to cook indoors.

Chef Rachael Perron from Kowalski’s has some tips for sharpening those summer BBQ skills. She’s sharing some great tricks to ensure grilled veggie success.


Grilled Veggies
1 loaf ciabatta bread (or 6 ciabatta rolls)
Extra virgin olive oil
1/2 cup fresh pesto
12 oz. fresh mozzarella cheese, sliced into 12 rounds

Grill vegetables according to recipe directions for Grilled Veggies. While veggies cook, slice ciabatta loaf in half horizontally; brush lightly with olive oil. Grill, cut side down, over a grill preheated to medium, covered, until dark grill marks form. While hot, spread top half of the loaf with pesto; lay cheese on the bottom half. Top cheese with hot just-from-the-grill veggies and top half of loaf. Cut into three sections; cut each section diagonally into two servings.

Serves 6.


Grilled vegetables, your choice: eggplant, portobella mushrooms, zucchini, red onion, red bell pepper, yellow squash
Extra virgin olive oil
Salt, pepper and herbs, to taste

Cut evenly; completely but lightly coat veggies with oil. Season to taste with salt, pepper and herbs, if desired. Grill directly over medium heat, covered, turning several times until browned and tender when pierced with a fork.

Peppers: Remove seeds, membranes and stems; cut into 1" strips. Cook 4-6 min.
Onions: Trim ends and peel; cut into 1/4" slices. Cook 8-10 min.
Portobello mushrooms: Clean out most of the gills; grill gill-side down first. Cook 6-8 min.
Zucchini and yellow squash: Trim ends and cut lengthwise into 1/4" thick planks. Cook 3-4 min.
Eggplant: Trim ends and cut crosswise into 1/2" planks. Cook 6-10 min.