Preheat oven to 400F.
Cut cherry tomatoes in half.
Slice zucchini into 1/4" slices, then cut slices in half.
Cut orange pepper into strips.
Mix tomatoes, zucchini and orange pepper in oven-proof pan and drizzle with 1 Tablespoon of olive oil. Place pan in oven and roast for 8 minutes.
Place haddock filets on a large piece of parchment paper.
Whisk together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 3 minced garlic cloves, 2 tablespoons of chopped fresh mint, salt and pepper and pour over fish.
Add 1 Tablespoon of PC Sun-Dried Tomato Pesto on top of each fillet, then fold parchment paper into a packet, tightly sealing ends.
Place packet of haddock in center of oven-proof pan with tomatoes, zucchini and pepper and return pan to the oven for 22 minutes. Serve immediately.