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Preheat the oven to 425 degrees F (220 degrees C).
Arrange eggplant, zucchini, bell pepper, and onion on a greased or foil-lined baking sheet. Spray vegetables with cooking spray. Season with ⅛ teaspoon black pepper.
Roast in the preheated oven, stirring and rotating pan once during cooking, until vegetables are lightly browned and tender, about 40 minutes.
Meanwhile, stir together tomato, oil, parsley, and ⅛ teaspoon each salt and black pepper in a large bowl. Add cooked vegetables and remaining ¼ teaspoon salt. Toss to combine.