Preheat the oven to 425 degrees F.

Line a baking sheet with aluminum foil. Spray liberally with nonstick cooking spray.

Cut the bell pepper and white onion into 1/2 inch squares. Separate the onion layers for even cooking.

Crush and finely mince the garlic.

In a large mixing bowl, combine the minced garlic, salt, and canola oil.

Add the broccoli florets, red bell pepper, and white onion to the bowl. Toss to coat.

Transfer the seasoned vegetables to the prepared baking sheet and spread them into a single layer.

Bake the vegetables on middle rack of oven until they are fork tender, about 25 minutes.

Check to see that vegetables are done. Remove from oven or add time as needed.

Allow vegetables to cool slightly. In the meantime, combine the tahini, miso, warm water, and lemon juice in a small bowl. Season with black pepper to taste, and whisk to combine.

Transfer the vegetables to a serving patter, and drizzle the tahini-miso mixture over them. Serve and enjoy.