Roasted Tomato and Cannellini Bean Salad

Preheat the oven to 400ºF.

Line a baking a rimmed baking sheet with foil and arrange the tomatoes on the sheet. Drizzle tomatoes with olive oil and season the tomatoes with the herbes de Provence. Roast the tomatoes 30 minutes, until the tomatoes are beginning to shrivel and brown. Allow the tomatoes to cool on the sheet.

In a large bowl, toss the beans with the onion, lemon zest, lemon juice, and capers. Add the cooled tomatoes, with their juices, to the cannellini bean mixture and toss until combined. Add the parsley and basil. Season with salt and pepper, to taste.

Serve or store tightly covered in the refrigerator.

(Recipe adapted from Williams-Sonoma Essentials of Healthful Cooking.)