Grilled Mediterranean Vegetables with Bean Mash Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings2
Ingredients
| Pepper red | 1 To taste, quartered | |
| 1 aubergine, sliced lengthways | ||
| 2 courgettes, sliced lengthways | ||
| Olive oil | 2 Tablespoon | |
| 410 g can haricot beans, rinsed | ||
| Garlic | 1 Clove (5gm), crushed (FOR THE MASH) | |
| 100 ml/3 1/2 fl oz vegetable stock | ||
| Coriander | 1 Tablespoon, chopped (FOR THE MASH) | |
| Lemon wedges, to serve | ||
Directions
MAKING
1. In a sauce pan, combine the beans with the garlic and stock.
2. Place the pan on a medium flame and bring to a boil, then reduce the heat and simmer for 10 minutes until the beans are tender.
3. Once cooked take the pan off the heat and mash the beans with a potato masher. Add a little stock to moisten the mash if required. Keep aside.
FINALIZING
4. Heat an electric or charcoal grill.
5. Arrange the vegetables over a grill pan and brush with the oil.
6. Grill the vegetables until they are golden brown, turn them once and brushing the other side with oil.
SERVING
7. On 2 dinner plates, spoon the mashed beans.
8. Divide the grilled vegetables equally between the plates.
9. Drizzle olive oil and sprinkle with black pepper and coriander.
10. Add a lemon wedge to each plate and serve.
1. In a sauce pan, combine the beans with the garlic and stock.
2. Place the pan on a medium flame and bring to a boil, then reduce the heat and simmer for 10 minutes until the beans are tender.
3. Once cooked take the pan off the heat and mash the beans with a potato masher. Add a little stock to moisten the mash if required. Keep aside.
FINALIZING
4. Heat an electric or charcoal grill.
5. Arrange the vegetables over a grill pan and brush with the oil.
6. Grill the vegetables until they are golden brown, turn them once and brushing the other side with oil.
SERVING
7. On 2 dinner plates, spoon the mashed beans.
8. Divide the grilled vegetables equally between the plates.
9. Drizzle olive oil and sprinkle with black pepper and coriander.
10. Add a lemon wedge to each plate and serve.
Chef
