1 Cut bell peppers into quarters, remove seeds, rinse and dry. Place peppers skin side up on a baking sheet. Roast under the oven grill or broiler until blackened and blistered.
2 Place peppers in a bowl, cover and let steam for 10 minutes. Then peel and thinly slice.
3 Peel carrots and very thinly slice.
4 Rinse the broccoli, drain and divide into very small florets. Rinse the tomatoes, pat dry and cut in half.
5 Rinse the parsley, shake dry and pluck leaves. Rinse the sorrel and shake dry. Coarsely chop parsley and sorrel. Rinse scallions, pat dry and thinly slice.
6 Cook spaghetti in a pot of boiling salted water until al dente according to package directions. Add broccoli and carrots about 4 minutes before end of cooking time.
7 Squeeze juice from lemon. Drain the pasta and vegetables and toss with the prepared ingredients, 1 teaspoon lemon juice and the oil. Season with salt and pepper and serve immediately.