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Adjust rack to middle position; 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 ¼-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into ¼-inch-thick half-moons. Halve, peel, and finely dice half the onion (all for 4). Pick parsley leaves from stems; roughly chop leaves.