In a 13x9x2-inch baking pan, combine the vegetables and garlic.
In a screw-top jar, combine the parsley, vinegar, olive oil, oregano, salt, and black pepper. Cover the jar tightly and shake the oil mixture well. Pour over the vegetables and toss to coat.
Bake the coated vegetables in a 425 degree F oven for about 25 minutes or until they're crisp-tender, stirring twice. Makes 8 servings.