Char Grilled Veg with Walnut & White Bean Puree

From Stonesoup

Feel free to play around with the veg you use. Aubergine, zucchini and red capsicum are my favourites but I do like to mix it up with whatever is looking good. This week it was witlof but on other occasions I’ve played around with leeks, green onions, asparagus, red onion and even sliced baby fennel.

Serves 4
8 baby aubergine (Lebanese eggplant), halved lengthwise
4 zucchini, sliced lengthwise into 4 strips
2 red capsicum (peppers), deseeded and sliced into 2cm wide strips
4 witlof, halved lengthwise
3T olive oil
2T balsamic vinegar
2T extra virgin olive oil
1 clove garlic, smashed
1 bunch mint, leaves picked
walnut & white bean puree, to serve
Lebanese bread, optional to serve

1. Preheat a BBQ or char grill plate. Toss veg with 3T olive oil and season well. BBQ veg over a high heat until each is cooked to your liking.

2. Combine balsamic and extra virgin oil with the garlic in a large bowl and as each veg is cooked add it to the dressing bowl. When all veg are cooked toss gently and allow to stand for a few minutes to soak up the dressing. Toss through mint leaves.

3. Place a generous smear of puree on a platter or 4 dinner plates. Remove and discard garlic and pile veg on top of the puree. Serve with Lebanese bread, if using, passed separately.