White Bean & Roasted Vegetable Salad

Ingredients

• 1 each red and yellow bell pepper, seeded and chopped into 3/4' pieces
• 1/2 large red onion, peeled and chopped into 3/4' pieces
• 3 large garlic cloves, peeled and smashed
• 2 tablespoons good-quality olive oil, divided
• 2 (15.5 ounce) cans cannellini beans (white kidney beans), drained and rinsed
• 3 tablespoons good-quality red wine vinegar
• 1 tablespoon freshly-squeezed lemon juice
• kosher salt and freshly ground black pepper, to taste
• finely chopped fresh parsley, to taste