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Roasted Vegetables with warm lemon dressing

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Makes: 4 servings adjust
Lima beans or cannellini beans work equally well



  • 2 cups Lima Beans, pre-soak if fresh

Step 1

Soak the beans for 8 hours or overnight. For a quick soak, put beans in water, simmer for 2 minutes, let stand an hour covered. Drain. In a pinch, use canned beans.

Step 2

Boil beans over high heat. REduce heat to low, cover partially, simmer gently until tender, 1-1.5 hours. Drain and set aside.


  • 14 pound Green Beans
  • 1 bunch Red Bell Pepper
  • 1 bunch Fresh Fennel, Bulb
  • 4 bunches Plum Tomato (Italian), roma, halved, lengthwise
  • 1 bunch Green Bell Pepper
  • 3 pinches Kosher Salt
  • 1 bunch Zucchini
  • 6 tablespoons Extra Virgin Olive Oil

Step 3

Halve zucchini lengthwise, cut crosswise into 1 inch pieces. Julienne bell peppers. Brush peppers, zucchini, fennel, and tomatoes with oil olive and salt. Brush basking sheets with oil or cover with AL foil.

Step 4

Roast veggies at 450 for 20 minutes. Remove from oven, transfer to a platter.


  • 1 teaspoon Dried Ground Oregano
  • 14 cup Chicken Broth, or veggie
  • 1 bunch Lemon
  • 1 teaspoon Cornstarch
  • 1 clove Garlic

Step 5

In saucepan, whisk together broth, 3 tablespoons lemon juice, and cornstarch until blended. Whisk in oregano, garlic, 1 teaspoon olive oil. Add a pinch of salt/ pepper/. Remove from heat when dressing is clear.


  • 14 cup Feta Cheese

Step 6

Arrange beans on plate. Top with veggies. Pour dressing over. Top with feta
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