Sheet Pan Roasted Summer Vegetables with Garlic and Thyme

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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.

Ingredients

• 2 medium, sliced into 1/2-inch rounds zucchini
• 2 medium, sliced into 1/2-inch rounds yellow squash
• 1 large, cut into 1-inch pieces red bell pepper
• 1 large, cut into 1-inch pieces yellow bell pepper
• 1 cup whole cherry tomatoes
• 2 tsp fresh thyme leaves
• 4 cloves, thinly sliced garlic cloves
• 4 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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.