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Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce.
Halve, core, and dice bell pepper into 1⁄4-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into 1⁄4-inch- thick half-moons. Halve, peel, and finely dice onion. Dice tomato into 1⁄4-inch pieces. Pick parsley leaves from stems; roughly chop leaves.