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, salt 1.38 g

Latest comments and suggestions

• Panis

  10 October 2008

  Panis rated and commented on this recipe

  

  Deliciously light and dead easy to make. The tanginess of the lemon squeezed over the plate is heavenly.

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• Belkey

  28 October 2008

  Belkey rated and commented on this recipe

  

  I really enjoyed this light and tasty dish & would do again. I scattered over some crumbled feta just before serving.

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• Georgie

  13 January 2009

  Georgie commented on this recipe

  This was gorgeous and dead easy. With the left over bean mash, i mixed in a dribble of olive oil to keep it moist and chopped sundried tomato's, took it to work for a spread on rice crakers. A deffinate hit with the girls!!

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• Jessica

  10 February 2009

  Jessica rated and commented on this recipe

  

  This was a lovely light dish! The mash was a pleasant change to your average potato mash. I will definately be making this again.

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• sara

  28 April 2009

  sara rated and commented on this recipe

  

  Really really nice...I made it for some veggie guests on the BBQ and they really appreciated something different from synthetic soya sausage substitutes

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• Aku

  10 May 2009

  Aku rated and commented on this recipe

  

  Have made this quite a few times since the recipe was in the magazine and I absolutely love it--it's so easy and nutritious for veggies. I usually have it with warm wholemeal pitta bread--a great lunch.

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http://www.bbcgoodfood.com/recipes/7746/

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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, salt 1.38 g

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