Grilled Mediterranean Vegetables on White Bean Mash
 
Prep time
Cook time
Total time
 
Tired of roast veggies with couscous or pasta? Try mashed beans for a cheap, healthy alternative. Vegan & Gluten-Free
Recipe type: Main, Side
Cuisine: Mediterranean
Serves: 2
Ingredients
  • 1 red pepper (capsicum), deseeded and quartered
  • 1 aubergine (eggplant), sliced lengthways
  • 2 courgettes (zucchinis), sliced lengthways
  • 2 tbsp olive oil
For the Mash
  • 410g can haricot beans , rinsed (I use Cannellini or White Kidney Beans)
  • 1 garlic clove , crushed
  • 100ml vegetable stock
  • 1 tbsp chopped coriander (cilantro)
  • lemon wedges, to serve
Instructions
  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.
Notes
From BBC Australia’s Good Food magazine
Recipe by Vegangela at http://vegangela.com/2011/08/30/grilled-mediterranean-veggies-with-bean-mash/