1 Pepper (deseeded and chopped into large pieces)
1 Aubergine (sliced lengthways)
2 Courgettes (sliced lengthways)
2 tbsp Olive Oil
400g can Beans (rinsed) can be black eyed beans or mixed)
1 Garlic Clove (crushed)
100ml Vegetable Stock
1 tbsp Coriander (chopped)
Lemon Juice, to serve
Heat the grill/grillpan. Arrange the vegetables over a grill pan and brush lightly with oil. Grill until lightly browned, after about 5-6mins turn them over, brush again with oil, then grill until tender. The aubergine will take slightly longer than the rest so either put it in the grill earlier or slice it very thinly
Meanwhile, put the beans in a small pan with the garlic and stock. Bring to the boil, then simmer uncovered for 10mins. Mash roughly with a potato masher, adding a little water or more stock if the mash seems too dry.
Divide the mash then veg between 2 plates, drizzle over any leftover oil and sprinkle with black pepper and coriander. Add a splash of lemon juice to each plate and serve.