2 1/2poundszucchini or a combination of zucchini and yellow squash
1large red bell pepper
2TablespoonsAquafaba – the bean broth from cooked garbanzo beans
2Tablespoonsfresh lemon juice
1rounded teaspoon Cumin Seeds – the whole seed not cumin powder
1/2teaspooncrushed red pepper flakes or to taste
freshly ground black pepper to taste
Preheat oven to 425 degrees.
Prepare rimmed baking sheet by lining it with parchment paper or a silpat mat.
Cut the washed vegetables into equal size pieces so they will cook in the same amount of time. Put all the ingredients into a bowl and toss to coat them evenly with the aquafaba, lemon juice, cumin seeds, red pepper flakes and freshly ground black pepper.
Spread the vegetables mixture out evenly over the prepared baking sheet.
Bake for 18-25 minutes or until the vegetables are tender.
Serve and enjoy! Recipe inspired by Tami's daughter Katy.