Herb-Roasted Zucchini and Bell Peppers

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

Crisp-tender vegetables roasted with garlic and thyme, offering a vibrant side that complements any keto main course. This Mediterranean-inspired vegetarian recipe (low-carb), ready in about 35 minutes, pairs Zucchini, Bell peppers, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, sliced into 1/2-inch thick rounds Zucchini
• 2, any color, sliced into 1/2-inch strips Bell peppers
• 2 tbsp Olive oil
• 1 tsp, chopped Fresh thyme
• 2 cloves, minced Garlic
• 1/2 tsp Salt
• 1/4 tsp Black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium zucchini (sliced into 1/2-inch thick rounds) and 2 bell peppers (sliced into 1/2-inch strips) with 2 tablespoons olive oil, 2 minced garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl.
2. Step 2: Spread the vegetables in a single layer on a baking sheet and sprinkle with 1 teaspoon chopped fresh thyme.
3. Step 3: Roast for 20-25 minutes, stirring once halfway through, until vegetables are tender and golden brown at the edges.