1 red capsicum, deseeded and quartered
1 eggplant, sliced lengthways
2 zucchini, sliced lengthways
2 tbsp olive oil
For the mash
400g potato, peeled and cut into small chunks
50ml lactose free milk
1 tbsp garlic infused oil
bunch basil, leaves and stalks separated
lemon wedges, to serve
Serves - 4
Boil the potatoes for 10-15 mins until tender. Heat the grill.
Arrange the vegetables over a grill pan and brush lightly with oil.
Grill until lightly browned, turn them over, brush again with oil, then grill until tender.
Drain the potatoes well, then return to the saucepan over a low heat and mash – leaving the heat on will help to dry out the potatoes for a fluffier mash.
Stir in the lactose free milk, then add the basil.
Recipe adapted from: Good Food