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Adjust rack to middle position and preheat oven to 425 degrees (middle and top positions for 4 servings). Wash and dry produce.
Peel and slice sweet potato into ½-inch-thick rounds. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Core, deseed, and dice bell pepper into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges.