Roasted Vegetables with Warm Lemon Dressing

Ingredients

• 2 cups dried giant lima beans or cannellini beans, or 2 cans (each 15 oz.) cannellini beans
• 1 zucchini, halved and cut crosswise into 1-inch pieces
• 1/2 fennel bulb, trimmed and cut lengthwise into 1/2-inch wedges
• 1 green bell pepper, cut lengthwise into quarters, stem, seeds and ribs removed
• 1 red bell pepper, cut lengthwise into quarters, stem, seeds and ribs removed
• 1/4 lb. green beans, trimmed
• 4 plum tomatoes, halved lengthwise
• 6 tsp. extra-virgin olive oil
• 3/4 tsp. kosher salt
• Freshly ground pepper, to taste
• 3/4 cup low-sodium, fat-free chicken or vegetable broth
• 3 Tbs. fresh lemon juice
• 1 tsp. cornstarch
• 1 tsp. dried oregano
• 1 small garlic clove, minced (optional)
• 1/4 cup reduced-fat feta cheese, crumbled (optional)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 17 of 19 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 17 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Chicken	100g cooked	165
Olive Oil	1 tbsp (14g)	119
Feta Cheese	1 oz (28g) cheddar	113
Lima Bean	1/2 cup (85g) cooked	108
Onion	1 medium (110g)	44
Bell Pepper	1 medium (119g)	31
Plum	1 medium (66g)	30
Fennel Bulb	1/2 bulb (87g)	27
Tomato	1 medium (123g)	22
Cucumber	1/2 cup sliced (52g)	16
Lemon	juice of 1 lemon (48ml)	12
Clove	1 tsp ground (2g)	7
Black Pepper	1 tsp ground (2.3g)	6
Oregano	1 tsp dried (1.8g)	5
Garlic	1 clove (3g)	4
Salt	1 tsp (6g)	0
Cannellini Bean	not in our table	0
Seed	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.