2medium sweet potatoescut in half lengthwise, then into thick slices
1baguettesliced into rounds
a handful of fresh oreganobasil, rosemary and thyme for garnish
AVOCADO WHIPPED FETA
8ouncesFeta cheesecrumbled and at room temperature
1avocadocubed
1tablespoonolive oil
Instructions
Marinated Grilled Veggies
Whisk the oil, soy sauce, brown sugar, garlic, paprika, and pepper together in a bowl.
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, parboil the sweet potato and put the slices in a saucepan full of water and bring it to a boil, boiling for about 1 to 2 minutes. Then 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. Start with the potatoes, peppers and eggplant. Grill until grill marks appear and the veggies are golden. Grill the bread last.
Fill a platter or baking sheet with your vegetables and bread. Season with salt & pepper to taste. 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.