1
Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
Cut broccoli florets into bite-size pieces if necessary. Halve, peel, and cut shallot into ½-inch-thick wedges. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Finely chop sun-dried tomatoes. Roughly chop parsley.