Place the broccoli on a heated grill at 450 degrees for 10-15 minutes, tossing every 5 minutes.
While the broccoli is grilling, spiralize your zucchinis on Blade D and your bell pepper on Blade A. Trim all of the noodles. Cook your edamame per your preference (in a small pot with a bit of boiling water or in the microwave) and place in a food processor or chop by hand until chunky and chopped.
Then, prepare your sauce. In a large pot, heat the sesame oil over medium high heat. Add the garlic and ginger and cook until fragrant, about 30 seconds. Add the peanut butter, soy sauce, water, sriracha (if using), lime juice, and honey. Stir until smooth and then add the zucchini noodles and red bell pepper and stir together to warm through to al dente, about 3 minutes.
Using tongs, divide the noodles into bowls and set the sauce aside. Top with broccoli, scallions, cilantro, and edamame. Serve immediately and expect some wateriness from the zucchini noodles.
Originally inspired and adapted by https://www.howsweeteats.com/2020/02/peanut-noodles-roasted-broccoli/