Sheet Pan Roasted Summer Vegetables with Garlic and Thyme

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A colorful medley of summer squash, bell peppers, and cherry tomatoes roasted with garlic and fresh thyme for a simple, flavorful side dish. This mediterranean-inspired summer cookout ready in about 40 minutes pairs whole cherry tomatoes, fresh thyme leaves, thinly sliced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 6, 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.

Prep: 15 min Cook: 25 min Serves 6 Mediterranean cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 425°F and line a large sheet pan with parchment paper.
  2. Step 2: In a large mixing bowl, toss together 2 medium sliced zucchini, 2 medium sliced yellow squash, 1 large red bell pepper cut into 1-inch pieces, 1 large yellow bell pepper cut into 1-inch pieces, 1 cup whole cherry tomatoes, 2 tsp fresh thyme leaves, 4 thinly sliced garlic cloves, 4 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until all vegetables are evenly coated.
  3. Step 3: Spread the vegetables evenly on the prepared sheet pan in a single layer. Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized at the edges.

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Frequently asked questions

How long does Sheet Pan Roasted Summer Vegetables with Garlic and Thyme take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Roasted Summer Vegetables with Garlic and Thyme?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole cherry tomatoes from drying out.

Can I substitute ingredients in Sheet Pan Roasted Summer Vegetables with Garlic and Thyme?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Roasted Summer Vegetables with Garlic and Thyme for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Roasted Summer Vegetables with Garlic and Thyme?

Mediterranean summer cookout like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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