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.
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.