Thursday, January 3, 2013

White Bean Mash with Roasted Veggies

This recipe is low carb but still very filling by adding the bean mash. I love roasted veggies.

1 red pepper, deseeded and quartered
1 eggplant, sliced lengthways
2 zucchinis, sliced lengthways
2 tbsp olive oil

1 can white kidney beans
1 garlic clove, crushed
100ml or 1/3 cup veg stock
1 tbsp chopped cilantro
freshly squeezed lemon juice

Toss the veggies with oil then roast the veggies in hot oven (400-425) until lightly browned. Put the beans in a small pan with the garlic and stock. Bring to a boil, then simmer uncovered for 10 minutes. Mash roughly with a potato masher, adding a little water if too dry.  Put the mash on the serving plate, top with veggies and drizzle any leftover oil. Sprinkle with black pepper and cilantro and a few squeezes of fresh lemon.

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