Roasted Tomatoes With Cannellini Beans And Capers
This roasted tomato and cannellini bean dish is bursting with flavors from fresh herbs, tangy capers, and zesty orange zest. It makes for a satisfying and healthful meal that is simple to prepare yet impressive in taste. Serve it warm and enjoy a delightful combination of textures and aromas at the dinner table.
— Constant Cookbook
Ingredients
- 1 1/4 lb. plum tomatoes, cut into wedges 1/2 inch wide
- 1 Tbs. extra-virgin olive oil
- 1 Tbs. chopped fresh flat-leaf parsley
- 1/2 tsp. dried herbes de Provence
- 1/2 tsp. chopped orange zest
- 1 can (15 oz.) cannellini beans, drained and rinsed
- 1 Tbs. small capers, rinsed
- 1/4 tsp. kosher salt, or more, to taste
- Freshly ground pepper, to taste
Instructions
- Preheat an oven to 400°F. Spread the tomatoes in a shallow, 9-by-13-inch baking dish and drizzle with the olive oil. Roast the tomatoes until they begin to brown on the edges, about 25 minutes. Remove from the oven.
- Combine the parsley, dried herbs and orange zest on a cutting board and chop together finely. Add the beans, capers and parsley mixture to the tomatoes and stir gently just to blend. Return to the oven and roast until all the ingredients are heated through, about 10 minutes. Remove from the oven. Season with the salt and pepper.
- Transfer to a warmed serving dish and serve immediately. Serves 4.
- Adapted from Williams-Sonoma, <i>Essentials of Healthful Cooking</i>, by Mary Abbott Hess, Dana Jacobi &amp; Marie Simmons (Oxmoor House, 2003).
Yield
Serves 4.
Comments
No comments found.