Toss the tomatoes and zucchini with olive oil, salt and pepper on a sheet pan.
Roast the veggies until the tomatoes are wrinkled and the zucchini is lightly browned.
While the veggies are roasting, make the lentils on the stove. Rinse them and put them in a bowl.
Whisk together the garlic balsamic vinaigrette.
Stir the vinaigrette, zucchini, tomatoes, parmesan and parsley into the lentils.