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Preheat oven to 375°F. Place squash in a large shallow baking pan. Drizzle with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt. Bake, uncovered, for 20 minutes. Add cauliflower, broccoli and sweet pepper; toss to coat. Bake, uncovered, 20 to 25 minutes more or until vegetables are tender.
Meanwhile, in a small bowl, whisk together the remaining 1 tablespoon oil, the lemon juice, orange juice concentrate, garlic, black pepper, orange peel and remaining 1/4 teaspoon salt; set aside. In another bowl, stir together parsley, green onion, tomatoes, and almonds.
Add lemon juice mixture to roasted vegetables; toss to coat. Transfer to serving dish; sprinkle with parsley mixture.