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Gluten-Free Grilled Peach Panzanella

Recipe Courtesy of: Oscar


  • 6 slices Follow Your Heart Gluten-Free Vegan Oat Bread
  • 1 lb ripe yellow peaches, cut into sixths and pits removed
  • 2 small shallots, thinly sliced
  • 1 clove garlic, thinly sliced
  • 2 tbsp red wine vinegar
  • pinch salt
  • pinch sugar
  • 3 tbsp olive oil, divided
  • 1 1/2 lb cherry tomatoes, halved
  • 1 persian cucumber, diced
  • 1 cup arugula
  • 1 cup loosely packed fresh basil leaves, hand torn or thinly sliced
  • salt and pepper, to taste


  1. Arrange charcoals into a mound, add lighter fluid and light immediately. Wait until coals are covered with gray ash and distribute evenly. Add top grate to grill, using 1 tbsp, brush all both sides of each slice of bread with olive oil. Place on grill and heat 4 min each side (be careful not to burn). Remove from grill and set aside.
  2. Brush peaches with remaining olive oil from 1st tbsp and sprinkle with salt. Place cut side down on grill and heat 3 minutes. Remove and set aside to cool.
  3. In a small, non-reactive bowl, whisk together vinegar, a pinch each salt and sugar, shallot, and garlic. Allow to sit and marinate at least 10 minutes.
  4. Once bread has cooled, tear into bite size pieces. In a large bowl, toss together bread and shallot. Add another splash of red wine vinegar and 1 tbsp olive oil. Mix well.
  5. Add tomatoes, arugula, and cucumber to bowl and toss well. Transfer to serving platter, top with peaches, basil, and a drizzle of olive oil. Add salt and pepper to taste and serve!

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