Grilled Mediterranean Vegetables with Pureed Beans

Using the same vegetables in different ways can help to streamline your shopping and cut down on waste. And since you’re cooking them using different techniques, you’ll never get bored.

Makes 2-3 servings

Ingredient List:

• 1 red bell pepper, seeded and quartered
• 1 eggplant, sliced lengthways
• 2 zucchini, sliced lengthways
• Extra virgin olive oil
• Sea salt
• Pureed beans
• 1 cup cooked chickpeas (or 1, 14-ounce can, rinsed well, drained)
• 2 garlic cloves, peeled, crushed
• Spring or filtered water
• Sea salt
• Crushed red chili flakes
• 2-3 sprigs fresh basil, leaves removed, hand shredded
• lemon wedges, for garish

Step By Step Instructions:

Heat your outdoor grill or grill pan on your stovetop. Arrange the vegetables on the grill pan, avoiding overlap and brush lightly with oil and sprinkle lightly with salt. Grill until lightly browned; turn them carefully and brush again with oil, grilling until fork-tender.

As you are grilling, place the beans in a food processor with garlic cloves, a drizzle of oil and enough water to create a puree (start with ½ cup) and a generous pinch of salt, chili flakes and basil.

To serve, arrange the grilled vegetables around the rim of a serving platter. Mound the pureed beans in the center and lemon wedges on the side. Drizzle lightly with olive oil and serve warm or at room temperature with chunks of whole grain bread on the side.