• In a bowl, whisk together the oil, soy sauce, brown sugar, garlic, paprika and pepper.
• Place the zucchini, mushrooms, eggplant, onion and radish pieces in a large baking dish. Cover with the marinade and stick the dish in the fridge for at least 30 minutes. In the meantime, I like par boil the sweet potato so once grilled, it’s the perfect consistency. I put the slices in a saucepan full of water and bring it to a boil, boiling for about 1 to 2 minutes. Then I remove and toss with the marinade!
• Heat the grill to it’s highest setting. Brush the baguette with olive oil on both sides.
• Once the grill is hot, remove the veggies from the marinade with tongs and place them on the grill. I start with the potatoes, peppers and eggplant. If you zucchini slices and radishes are small, you can use a grill plate if you have one, or simply wrap them in aluminum foil. You can grill until you reach the char you desire – at least until grill marks appear and the veggies are golden.
• I grill the bread last because it can burn quickly. I also like it toasty and warm! Fill a platter or baking sheet with your vegatables and bread. Add a sprinkle of salt and pepper if you’d like. Cover the vegetables in a sprinkle of fresh herbs. Serve immediately with the avocado feta!

avocado whipped feta

• Add almost all of crumbled feta to a food processor and pulse until small crumbs remain. Add in the avocado and puree for 4 to 5 minutes, scraping down the sides when necessary, until the feta is super creamy. Serve topped with a few extra feta crumbs and fresh herbs.