Preheat oven to 400 degrees. Halve the tomatoes. Mince or grate the garlic. Halve the lemon. Halve, peel, and thinly slice the onion. Chop the oregano. Drain and rinse the beans. Cut the bottom inch off of the broccolini and discard.

Toss the broccolini with 1 tablespoon olive oil and season with salt and pepper. Spread on a baking sheet and roast until crisp-tender, tossing halfway through cooking.

Meanwhile, heat 1 tablespoon olive oil in a non-stick pan over medium heat. Add the onions and season with salt and pepper. Cook for about 5 minutes, until softened.

Add the tomatoes and cook for another 5 minutes, until they start to burst. Set aside.

Add the cannellini beans to the pan with oregano, garlic, and a pinch of chili flakes. Cook for a minute or two, until fragrant.

Halve the ciabatta lengthwise and toast it in the oven for about 4 minutes, until crispy.

Top with tomato, onion, and cannellini beans. Sprinkle goat cheese on top. Serve with roasted broccolini to the side with a squeeze of lemon.