Combine marinade ingredients in a small bowl and set aside.

Slice eggplant and zucchini into 1/4-inch-thick circles. Spread them out on several lightly greased baking sheets, taking care not to overlap. Spray lightly with cooking spray and broil for five to six minutes on each side, or until edges are lightly browned. Remove from oven and sprinkle lightly with kosher salt.

Repeat with remaining vegetables. Place all vegetables in a large bowl to cool slightly.

Pour marinade over warm vegetables, stirring gently to coat. Add the parsley and toss until evenly incorporated. Divide into containers of your choice and drizzle the top with some additional olive oil. Seal and refrigerate until distributing.