Grilled Mediterranean veg with bean mash

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1. Heat the grill. Arrange the vegetables over a grill pan and brush lightly with oil. Grill until lightly browned, turn them over, brush again with oil, then grill until tender.
2. Meanwhile, put the beans in a small pan with the garlic and stock. Bring to the boil, then simmer, uncovered, for 10 mins. Mash roughly with a potato masher, adding a little water or more stock if the mash seems too dry. Divide the veg and mash between 2 plates, drizzle over any leftover oil and sprinkle with black pepper and coriander. Add a lemon wedge to each plate and serve.

PER SERVING

306 kcalories, protein 15g, carbohydrate 33g, fat 14 g, saturated fat 2g, fibre 0g, sugar 13g, salt 1.38 g

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Ingredients

• 1 red pepper , deseeded and quartered
• 1 aubergine , sliced lengthways
• 2 courgettes , sliced lengthways
• 2 tbsp olive oil

FOR THE MASH

• 410g can haricot beans , rinsed
• 1 garlic clove , crushed
• 100ml vegetable stock
• 1 tbsp chopped coriander
• lemon wedges, to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 25 mins

Vegetarian, Vegan, Egg-free, Super healthy, Dairy-free, Nut-free

Ingredients

• 1 red pepper , deseeded and quartered
• 1 aubergine , sliced lengthways
• 2 courgettes , sliced lengthways
• 2 tbsp olive oil

FOR THE MASH

• 410g can haricot beans , rinsed
• 1 garlic clove , crushed
• 100ml vegetable stock
• 1 tbsp chopped coriander
• lemon wedges, to serve

PER SERVING

306 kcalories, protein 15g, carbohydrate 33g, fat 14 g, saturated fat 2g, fibre 0g, sugar 13g, salt 1.38 g

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