Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Arrange eggplant, zucchini, bell pepper, and onion on a greased or foil-lined baking sheet. Spray vegetables with cooking spray. Season with 1/8 teaspoon black pepper.

Step 3

Roast in the preheated oven, stirring and rotating pan once during cooking, until vegetables are lightly browned and tender, about 40 minutes.

Step 4

Meanwhile, stir together tomato, oil, parsley, and 1/8 teaspoon each salt and black pepper in a large bowl. Add cooked vegetables and remaining 1/4 teaspoon salt. Toss to combine.