White bean mash with griddled vegetables and pesto

Recipe printed from www.easycheesyvegetarian.com

Ingredients

For the white bean mash:

400 g tin cannellini beans, drained (240g, or ~ 1 1/4 cups, when drained)
Small handful grated vegetarian parmesan-style cheese
1 small clove garlic, peeled
Salt
Black pepper

For the griddled vegetables:

1/2 tbsp oil
1/2 small aubergine (eggplant), sliced
1/2 courgette (zucchini), sliced
1 yellow pepper, cut into chunks

For the homemade pesto:

1 small clove garlic, peeled
Large handful fresh basil
1 tbsp pine nuts
Small chunk of vegetarian parmesan-style cheese
2 tbsp extra virgin olive oil

Instructions

To make the white bean mash, add the drained cannellini beans to a food processor along with the grated parmesan, clove of garlic, and plenty of salt and pepper. Blitz thoroughly until smooth.
Rub the vegetables lightly with oil, and place in a griddle pan (or frying pan, if you don't have a griddle pan) over a fairly high heat. Allow them to cook for several minutes before flipping each piece over, repeating with the other side. The vegetables should have dark char lines.
To make the homemade pesto, add all of the pesto ingredients to a mini food processor, and blitz well until smooth.
Before serving, heat the white bean mash in the microwave. Serve it topped with the griddled vegetables and drizzled with the homemade pesto.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.