I made the broccoli on Sunday with some zucchini (watch them, they don't take nearly as long as the broccoli or cauliflower though). I also roasted red peppers separately- place whole red peppers on foil lined sheet pan in oven- 400 degrees, turn until black on all sides. Let cool, about 3/4 hr or so and you can just peel the skins off and discard seeds. Keeps in refrigerator for up to 5 days. Add olive oil and garlic, if you like, salt and pepper, some balsamic vinegar, whatever you like.
Also good to know, I tossed the leftover peppers and zucchini on my salad I bring for lunch, delicious with a little vinaigrette!