Roasted Tomatoes with Cannellini Beans and Capers
Makes 4 servings
Preparation time: 10 minutes
Cooking time: about 35 minutes
1¼ pounds plum tomatoes, cut into ½-inch wedges
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
½ teaspoon herbes de Provence
½ teaspoon chopped orange zest
1 15-ounce can reduced-sodium cannellini beans
1 tablespoon small rinsed capers, patted dry
Coarse salt AND freshly ground pepper to taste
Heat oven to 400 degrees. Spread tomatoes in a 9-by-13-inch baking dish and drizzle with oil. Roast tomatoes 25 minutes or until they begin to brown on edges. Remove from oven.
Meanwhile, combine parsley, herbes de Provence and orange zest on a cutting board and chop together finely. Add parsley mixture along with the beans and capers to the tomatoes and stir gently just to blend. Return to oven and roast about 5 minutes or until all ingredients are heated through. Remove from oven. Sprinkle with salt and pepper to taste. Serve immediately.
Nutrients per serving: 138 calories, 5 grams protein, 4 grams fat (26 percent calories from fat), 0.5 gram saturated fat, 21 grams carbohydrate, no cholesterol, 269 milligrams sodium, 6 grams fiber.