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Grilled Mediterranean veg with bean mash

Grilled Mediterranean veg with bean mash

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(14 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 2
Getting tired of roast veg with couscous or pasta? Try mashed beans for a cheap, healthy alternative

Nutrition and extra info

  • Healthy
  • Dairy-free
  • Egg-free
  • Nut-free
  • Vegetarian
  • Vegan

Nutrition per serving

  • kcalories297
  • fat13g
  • saturates2g
  • carbs32g
  • sugars12g
  • fibre14g
  • protein13g
  • salt1.38g
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Ingredients

  • 1 red pepper, deseeded and quartered
  • 1 aubergine, sliced lengthways

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 courgette, sliced lengthways

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the mash

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

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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Method

  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.

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Comments (18)

audreym29's picture

I had never thought to make a mash from beans, and it worked really well! I just used vegetables I had in the house (pepper, carrots, courgette) and it was very tasty. My baby girl thought so too - particularly the mash!

Ruth Mundy's picture
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I loved this! I roasted the veg as I don't have a grill, also chucked some olives and capers in once the veg were cooked, and it was great, the bean mash will be a staple in the future, and the squeeze of lemon really made the whole thing beautiful. Mmm.

stonefruit's picture
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Absolutely delicious!

snenny's picture
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Despite discovering I didn't have any peppers in the fridge, this was just delish! Perfect summer dish for the weather we've been having; surprisingly fresh, the lemon juice squeezed over the bean mash really finished it.

dave6376's picture
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Can somebody please explain how you're meant to get a sliced aubergine, two sliced courgettes and a quartered red pepper into a normal-sized grill pan? I ended up cooking the veg in batches which took ages and didn't really work. It's obvious from the number of enthusiastic reviews that the fault lies with me but if I ever do anything like this again I'll probably roast the veg in the oven.

judinz's picture

vegies are also good done on barbie (when weather permits :))and any white beans are good eg butter and cannellini - if you're not big on coriander mint is good too specially with butter beans yummy!!

w1lmington's picture
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I painted the vegetables with a mixture of v olive oil and balsamic vinegar, but they took ages to grill. I did double the quantity so that was most probably the reason why !
I only had butter beans, so I used those and they were very good.
All in all it was a surprisingly tasty meal and one that I will make again. Oh, we ate it with the addition of cubed feta cheese that had been marinated in o oil and spices.

littlemissysunshine's picture

This is absolutely delicious! A great low GL recipe. I served it with poached salmon and salad. Yum :)

tinylori's picture
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I made this mash tonight with butter beans and it was absolutely divine. It has definately found its way onto my 'go to' recipe list when I'm low on time and creative ideas for dinner and lunch. I put coriander, pepper and a squeeze of lemon in too.

tinylori's picture
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Do you think any bean could be used in this recipe? Butter beans, kidney beans and so on. Any ideas would be great.

qilin93's picture
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This was absolutely delicious! I used cannelini beans as they were the only beans I had in that I thought would work as a replacement, and the mash was beautiful.

nezzmellor's picture

Looks, yummy will have to try this although I am apprehensive about the beans as I'm not one for haricot beans.

aku1903's picture
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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.

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

jessicalb89's picture
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This was a lovely light dish! The mash was a pleasant change to your average potato mash. I will definately be making this again.

georgie100's picture

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!!

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

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

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