Grilled Vegetables with White Beans

Nutritional Information 

Calories, Fat, Carbs, Protein
 367        2       75         19

 Ingredients (makes 2 servings)                 

3 asparagus spears, sliced                
1 zucchini, sliced                
1 red pepper, no seeds, quartered                
1 eggplant, sliced                
1 tsp dried oregano

For the mash:                 

100ml vegetable stock                
400g  haricot beans, rinsed                
1 Tbsp chopped fresh cilantro                
1 garlic clove, minced                
Lemon wedges, to serve

Directions 

Grill the vegetables on both sides in a grill pan until slightly brown. Sprinkle dried oregano.
To prepare the mash, combine the beans with the stock and garlic in a pan. Bring to a boil, then reduce the heat and let simmer for 10 minutes.
Use a potato masher to “crush” the beans. If you feel you need more liquid, add some water or more stock. Cover the mash with vegetables, top with cilantro, and serve with lemon wedges.