Ciabatta stuffed with sautéed vegetables and cheese recipe

GOLDEN VALLEY, Minn. – St. Agnes Baking Co. in St. Paul stopped by the KARE 11 kitchen to offer tips and ideas for creating easy flavor combinations for your Father's Day cookout.

CEO and head baker Dan "Klecko" McGleno demonstrated a recipe for Ciabatta stuffed with sautéed vegetables and cheese:


1 ciabatta loaf

Caramelized onions*

Roasted red peppers*

Sautéed zucchini

Wilted/sautéed spinach

Other veggies of choice

Cheese options: Blue with mozzarella, white or regular cheddar.


Slice open ciabatta loaf lengthwise (as if butterflying), place on sheet of tin foil. Layer open loaf generously with caramelized onions, roasted red peppers, sautéed zucchini and other veggies of choice. Cover with cheese to your taste. Close loaf and brush with olive oil, wrap tightly in foil and set on/in pre-heated grill or oven for 10 minutes. Flip for another 10 minutes. If you wish a crispy crust (or grill marks) open foil and cook for a minute or two to your desired crispness.

Take from oven, let sit for five minutes, slice to serve.

*Note: topping such as caramelized onions and roasted red pepper can be prepared and stored days in advance. Countless cooking websites have instructions for these items.


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