Grilled Mediterranean veg with bean mash

Grilled Mediterranean veg with bean mash is a gluten free, dairy free, lacto ovo vegetarian, and vegan main course. This recipe makes 2 servings with 917 calories, 54g of protein, and 18g of fat each. For $2.61 per serving, this recipe covers 46% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires lemon wedges, coriander, mat beans, and olive oil. Several people made this recipe, and 394 would say it hit the spot. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes around 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is great. Try Sausages with winter veg mash, Breaded Pork Cutlets with Root Veg Mash and Sage Gravy, and veg pilaf or veg pulao, how to make asian style veg pilaf for similar recipes.

Servings: 2

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 aubergine, sliced lengthways

1 tbsp chopped coriander

2 courgettes, sliced lengthways

1 garlic clove, crushed

lemon wedges, to serve

410g can haricot beans, rinsed

2 tbsp olive oil

1 red pepper, deseeded and quartered

100ml vegetable stock

Equipment:

potato masher

grill pan

grill

Cooking instruction summary:

Heat the grill. Arrange the vegetables overa grill pan and brush lightly with oil. Grilluntil lightly browned, turn them over, brushagain with oil, then grill until tender.Meanwhile, put the beans in a small panwith the garlic and stock. Bring to the boil,then simmer, uncovered, for 10 mins. Mashroughly with a potato masher, adding alittle water or more stock if the mash seemstoo dry. Divide the veg and mash between2 plates, drizzle over any leftover oil andsprinkle with black pepper and coriander.Add a lemon wedge to each plate and serve.

 

Step by step:


1. Heat the grill. Arrange the vegetables overa grill pan and brush lightly with oil. Grilluntil lightly browned, turn them over, brushagain with oil, then grill until tender.Meanwhile, put the beans in a small panwith the garlic and stock. Bring to the boil,then simmer, uncovered, for 10 mins. Mashroughly with a potato masher, adding alittle water or more stock if the mash seemstoo dry. Divide the veg and mash between2 plates, drizzle over any leftover oil andsprinkle with black pepper and coriander.

2. Add a lemon wedge to each plate and serve.


Nutrition Information:

 

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