Marinated charred vegetables & butter beans recipe | TASTE

Ingredients

• 450 g Woolworths tricolore peppers
• 2 brinjals, sliced
• 1 x 400 g can drained and rinsed butter beans
• fresh mint, for serving
• To make the dressing:
• ¼ cup canola oil
• 3 T white wine vinegar
• 1 clove garlic, chopped
• ½ lemon, juiced
• 1 T honey
• 1 t ground cumin