Garlic toast with French grill vegetables

Cut the aubergine, zucchini and paprika into coarse cubes. Cut the red onion into thin segments. Hash the vegetables together in a bowl. Add the thyme, 2 tablespoons of oil and some pepper and press 1 clove of garlic over the vegetables. Mix well and marinate the vegetables for 20 minutes at room temperature.

Spread the vegetables over the grill basket and sprinkle with fine (sea) salt. Roast the vegetables over medium heat in about 15 minutes until al dente. Brush the bread with the rest of the oil and grill it next to the grill basket on both sides until golden brown and crispy. Halve the other garlic clove lengthways and rub the cut surface over the tops of the toasted bread. Put the garlic toast on four plates. Spoon the grilled vegetables and crumble the roquefort coarsely above it.