Pan-Roasted Vegetables with Garlic and Thyme

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

An assortment of regional seasonal vegetables pan-roasted with garlic and fresh thyme for a simple, flavorful side dish. This Mediterranean-inspired vegetarian recipe, ready in about 25 minutes, pairs zucchini, sliced into 1/2-inch rounds, red onion, sliced into thin wedges, 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 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 zucchini, sliced into 1/2-inch rounds
• 1 large red bell pepper, diced into 1-inch pieces
• 2 medium yellow squash, sliced into 1/2-inch rounds
• 1 medium red onion, sliced into thin wedges
• 4 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 2 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat a large skillet over medium heat and add 4 tbsp olive oil. Once hot, add 4 thinly sliced garlic cloves and sauté for 1 minute until fragrant but not browned.
2. Step 2: Add 2 medium sliced zucchini, 2 medium sliced yellow squash, 1 large diced red bell pepper, and 1 medium sliced red onion to the skillet. Toss to coat in oil and garlic, then season with 1 tsp salt and 1/2 tsp black pepper.
3. Step 3: Cook the vegetables over medium heat, stirring occasionally, for 10-12 minutes until tender and edges begin to caramelize. During the last 2 minutes, sprinkle 2 tbsp fresh thyme leaves and toss to distribute the herb aroma.
4. Step 4: Remove from heat and serve warm as a colorful side dish highlighting regional produce.