Bring large pot of water to a boil. Add beans; cook 3 minutes or until crisp-tender. Drain.
Heat oil in large nonstick skillet over high heat. Add bell pepper and onion; cook and stir 5 minutes until vegetables are charred and tender. Transfer to bowl.
Preheat oven 425°F. Toss potatoes in large bowl with 1 tablespoon oil. Season with salt and ⅛ teaspoon black pepper. Spread on sheet pan. Roast 20 minutes.
Place cauliflower in food processor; pulse about 15 times or until chopped into rice-sized pieces. Place in medium microwavable bowl; add water. Cover with plastic wrap and microwave on HIGH 5 minutes. Remove plastic wrap; let cauliflower stand until ready to use.
Preheat oven to 350°F. Spray 13X9-inch baking dish with nonstick cooking spray. Cook pasta in large saucepan of boiling salted water 9 minutes or until al dente. Drain, reserving ¼ cup water.
For sauce, heat oil in large saucepan over medium-high heat. Add onion, bell pepper and carrot; cook and stir 10 minutes or until vegetables are soft. Stir in tomato paste, garlic, salt, oregano and black pepper; cook and stir 1 minute. Stir in tomatoes and water. Reduce heat to medium-low; partially cover and simmer 30 minutes, stirring occasionally.
Combine ketchup, brown sugar, Worcestershire sauce, mustard and vinegar in medium bowl.
Whisk mayonnaise, yogurt, vinegar, honey, salt, pepper and garlic powder in medium bowl until well blended.
Cut zucchini into noodles with spiralizer or julienne cutter.
Preheat oven to 350°F. Line 13X9-inch baking pan with foil.