1 Scrub the potatoes thoroughly and boil in salted water for 15-20 minutes in a covered pot. Drain and let cool, then cut in half lengthwise.
2 While potatoes are cooking, rinse and trim zucchini and cut in half lengthwise.
3 Rinse thyme and shake dry. Pluck 2 teaspoons of thyme leaves and set aside.
4 Coat a grill pan with 1 teaspoon olive oil. Cook the zucchini over high heat until al dente, turning several times. Add a few sprigs of thyme on the last turn.
5 Place zucchini in a bowl and remove the thyme sprigs. Season zucchini with sea salt and pepper.
6 Coat grill pan with 1 teaspoon oil. Place potatoes in grill pan cut-side down and cook on high for a few minutes. Add potatoes to the zucchini and season again.
7 Rinse lemon in hot water, wipe dry and finely grate the peel.
8 In a small bowl, mix 2-3 tablespoons lemon juice, honey, lemon zest, the remaining olive oil and half of the thyme leaves. Pour over the vegetables. Stir together and season with salt and pepper.
9 Trim crust off toast and finely shred with the remaining thyme leaves in a food processor.
10 Grate the Parmesan cheese and mix cheese with the toast crumbs and thyme.
11 Place goat cheese in a shallow baking dish and spread the toast crumb mixture over the cheese. Bake until golden brown under the broiler in a preheated oven for 3-5 minutes. Remove and serve with the grilled vegetables.