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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Peel onion and slice into ½-inch-thick rounds. Core and quarter jalapeño lengthwise, removing ribs and seeds for less heat. Zest and quarter lime. Drain beans, reserving liquid. Trim and halve zucchini widthwise; cut each half lengthwise into ¼-inch-thick planks. Thinly slice tomato into rounds.