Coat a 15x10x1-inch baking pan with cooking spray. Place eggplant, zucchini, onion, sweet pepper, and parsley in the prepared baking pan.
In a small bowl stir together oil, garlic, salt, and black pepper. Drizzle over vegetables; toss to coat.
Roast, uncovered, in a 450 degree F oven about 20 minutes or until vegetables are tender and lightly browned, stirring once. Stir in the tomatoes and lemon juice. Roast, uncovered, for 8 to 10 minutes more or until tomatoes are very soft and starting to juice out.
If desired, spoon the roasted vegetables onto the wedges of bread. Makes 4 servings.