Preheat oven to 425 degrees F.
In a microwave safe container, cook the carrots on high for 2 to 3 minutes. Set aside.
Cut the 4 zucchinis in half lengthwise, and then chop into bite size pieces.
Put the chopped zucchini in a large bowl.
Cut the onion in half, and then cut each half into 8 pieces. Place in bowl.
Add both kinds of tomatoes and carrots.
Add to the bowl of vegetables: olive oil, lemon juice, salt, pepper, and garlic.
Toss until well combined. Add fresh snipped parsley, and toss lightly.
Put vegetables on a large cookie sheet that has been lined with non-stick foil.
Bake for 10 minutes. Remove from oven and toss vegetables.
Bake for another 10 minutes.