Heat oil in large skillet over medium-high heat until hot. Add onion and bell pepper; cook and stir 2 to 3 minutes or until crisp-tender.
Stir in eggplant, zucchini and yellow squash; cook and stir 4 to 5 minutes or until crisp-tender.
Stir in tomatoes, garlic powder, oregano, salt and black beans. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally. Sprinkle with Parmesan cheese and parsley.