• 1 eggplant, trimmed
• 1 red bell pepper, halved, cored, and seeded
• 1 yellow bell pepper, halved, cored, and seeded
• 1 zucchini, trimmed
• 4 garlic cloves, peeled but left whole
• ½ cup extra virgin olive oil
• 1 teaspoon coarse sea salt
• 2 1/2 cups cooked flageolet or navy beans
• ¼ cup chopped mixed herbs (such as parsley, oregano and mint)
• ¾ cup vinaigrette dressing
• Pepper
• Mint leaves, to garnish

Cut all vegetables into strips and place in roasting pan. Add garlic cloves. Sprinkle with olive oil, sea salt, and pepper.

Place in preheated oven at 400°F and roast 40 minutes. Transfer to a shallow bowl and leave to cool.

Add beans and toss lightly. Stir herbs into vinaigrette dressing; pour over salad and serve garnished with mint.