Add the oil, soy sauce, brown sugar, garlic, paprika and pepper into a bowl; stir until well combined.
In a large baking dish, add zucchini, mushrooms, and eggplant, onion and radish pieces.
Pour marinade over it and refrigerate for 30 minutes.
Place sweet potato slices in a saucepan full of water and bring it to a boil, for 1-2 minutes.
Toss with marinade.
Heat grill on high.
Brush olive on both sides of the baguette.
Place veggies from the marinade onto the grill, using tongs.
Grill until grill marks appear and veggies are golden.
Add vegetables and bread to a large baking sheet.
Season with salt and pepper.
Sprinkle fresh herbs over the vegetables.
Serve with avocado feta.