Grilled Veggie Delight on Gluten-Free Olive Bread

Welcome Spring with This Easy Gluten-Free Bread Dish

Spring is starting and it's the perfect time to lighten things up! Today, we're transforming a classic appetizer, bruschetta, with a delightful gluten-free makeover. Our star ingredient? A fragrant loaf of gluten-free olive bread, bursting with savory rosemary flavor. This twist on the traditional recipe is perfect for anyone following a gluten-free diet, or simply looking for a lighter bread option. Get ready for a quick and easy recipe packed with fresh spring flavors!

Ingredients

• 1 Deux Pates Olive Rosemary French Boule, sliced into 1-inch thick slices

• 2 bell peppers (red, yellow, or orange), sliced

• 1 zucchini, sliced

• 1 red onion, sliced

• Olive oil

• Salt and pepper to taste

• 4 oz goat cheese, crumbled

• Fresh basil leaves, for garnish (optional)
  

Instructions

1. Preheat your grill to medium-high heat.

2. Toss the bell peppers, zucchini, and red onion with olive oil, salt, and pepper.

3. Grill the vegetables for 3-4 minutes per side, or until slightly softened and charred.

4. Toast the bread slices on the grill for 1-2 minutes per side, or until golden brown and crispy.

5. Spread each bread slice with goat cheese.

6. Top the goat cheese with the grilled vegetables.

7. Garnish with fresh basil leaves (optional).
   

Tips

• You can use any type of vegetables you like for this recipe. Other options include eggplant, mushrooms, or asparagus.

• If you don't have a grill, you can roast the vegetables in a preheated oven at 400°F (200°C) for 15-20 minutes, or until tender