Photo: Markus Spiske
Roasted Tomatoes with Cannellini Beans and Capers
9 ingredients
Serves 4.
openrecipes
This vegetarian dish is a good source of protein and an excellent source of dietary fiber, vitamin C and many phytochemicals. The creamy texture of the cannellini beans, the mild acidity of the roasted tomatoes and the saltiness of the capers come together in a combination that mates well with grilled fish, or with green vegetables as part of a vegetarian meal.
Estimated Nutrition (whole recipe, rough)
242
Calories
3g
Protein
14g
Fat
29g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cannellini Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes