Cut 4 pieces of parchment paper the size of a baking sheet. In a large bowl, combine the zucchini, carrots, onion, garlic and herbes de Provence. Season with salt and pepper and toss to combine. Divide the seasoned vegetables among the pieces of parchment; top each with 2 lemon slices, the tomatoes and green beans and a piece of fish. Douse with the vermouth, drizzle with the remaining 2 tablespoons EVOO and season with salt and pepper. Dot the fish with the tapenade. To seal, fold over the long sides of the parchment together twice, then roll in the short sides to form a pouch.