Fire-roasted veggies with toasted bread and feta

How Maurice does it

1. 1

   Light a fire in a fire pit and place a round black griddle over it to heat. Alternatively, heat a large pan over medium-high heat.

2. 2

   On a cutting board, dice the eggplant, zucchini, and red bell pepper into cubes. Smash, peel, and roughly chop the garlic. Cut the bread into small cubes.

3. 3

   Pour 1 tbsp olive oil onto the hot griddle. Add the bread cubes and toast, stirring with a metal spatula, until golden and crunchy. Remove to a bowl and set aside.

4. 4

   Pour another 1 tbsp olive oil onto the griddle. Add the diced vegetables and chopped garlic. Sprinkle with salt and cook, stirring occasionally, for about 15 minutes on medium-high heat until softened and slightly charred.

5. 5

   Return the toasted bread cubes to the griddle with the vegetables. Stir to combine.

6. 6

   Crumble the feta cheese over the mixture. Add the lemon juice and soy sauce. Stir everything together and cook for 1 more minute, until the feta just begins to soften.

7. 7

   Transfer to a plate and serve hot.