This recipe is versatile and light, making it a perfect side or main dish. Thanks to the edamame, quinoa, and garbanzo beans, it's packed with lots of clean plant protein. Try topping it with the Lemon Tahini Dressing for a touch of creaminess and a nice garlic-lemon finish.
Preheat oven to 450 Regress Fahrenheit and line a baking sheet with parchment paper.
Cut your zucchini into 1 inch cubes. Core your red bell pepper and cut it into 4 pieces. Break your head of cauliflower into small florets.
Place zucchini, cauliflower, and red bell pepper pieces on the baking sheet and bake for 25 min or until vegetables are tender and golden.