Grilled Mediterranean Veggies with Bean Mash

I wanted to experiment a little at dinner yesterday, so I went on the BBC good food website and trawled through their vegan recipes trying to find something that would appeal – the BBC website is surprisingly really good for vegetarian and vegan food, I can’t believe I’ve never looked through it before.

I got so excited by this recipe that I made it look quite fancy with fresh coriander that I found in the fridge, but you don’t have to make nearly as much of an effort as I did – I think I’ve missed cooking fancy meals after Emily’s Easter Cereal Takeover; it’s strange that I have all the time in the world over the holidays, and yet it’s when I’m stressed and busy at uni that I make the more complicated dishes… My resolution is to change that, and I reckon this recipe will appeal to people who enjoy more complex flavours than I’ve previously presented – I really loved the charred moistness of the vegetables and the really salty, meaty bean mash, and I was actually quite proud of what I created, hopefully you’ll love it as much as I did.

Grilled veggies and bean mash

Ingredients

Half a red pepper

Half an aubergine (or eggplant for our friends across the ocean)

One courgette

Fry-light oil spray to grill

Half a can of haricot beans

One garlic clove

50ml vegetable stock (I usedΒ quarterΒ of a stock cube dissolved in boiling water)

Some fresh coriander

Method

  1. Heat the grill – grill veg until lightly browned, then turn and grill until tender (this should take about 20 minutes)
  2. Put the beans in the ban with the garlic and stock. Bring to the boil and then simmer, uncovered, for about 10 minutes – mash with a potato masher adding a little more water if it looks too dry
  3. Serve with black pepper and coriander

Serves one

198 calories if the veg are sprayed with Fry-Light before grilling instead of being drizzled with oil

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