Ingredients
1 red pepper, deseeded and quartered
1 aubergine
Aubergine sliced length ways
2 courgette
Courgette sliced length ways
2 tbsp olive oil
olive oil

For the mash

410g can haricot bean, rinsed
1 garlic clove, crushed
100ml vegetable stock
1 tbsp chopped coriander
Lemon wedges, to serve

Method

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.
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.