Categories: Gluten-Free, Vegetarian

Ingredients

• 1 red pepper , deseeded and quartered
• 1 aubergine , sliced lengthways
• 2 courgettes , sliced lengthways
• 2 tbsp olive oil
• 410g can haricot beans , rinsed
• 1 garlic clove , crushed
• 100ml vegetable stock
• 1 tbsp chopped coriander
• lemon wedges, to serve

Directions

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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