Ingredients:
• Cooked beans
• Eggplants
• Peppers
• Zucchini
• Onion
• Artichokes (chopped)
• Fresh parsley
• Salt, pepper, cumin
• Dressing: Olive oil, mustard, lemon juice, salt, pepper
Instructions:
1. Chop eggplant, peppers, and zucchini. Toss with olive oil, salt, pepper, and cumin.
2. Roast in the oven at 200°C (390°F) for 25–30 minutes until tender.
3. In a large bowl, combine the cooked beans, roasted vegetables, chopped onion, artichokes, and parsley.
4. In a separate bowl, mix dressing ingredients: olive oil, mustard, lemon juice, salt, and pepper.
5. Pour dressing over salad, toss well, and serve.
Dining and Cooking