Sheet Pan Zucchini and Eggplant with Garlic and Thyme

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A vibrant medley of roasted summer vegetables with aromatic garlic and thyme, finished with fresh herbs for a simple yet elegant side dish. This Mediterranean vegetarian recipe, ready in about 40 minutes, pairs zucchini, eggplant, and olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 "Build a week of meals around this recipe" 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
• 2 medium eggplant
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 1/4 cup goat cheese, crumbled

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 (220°C). Slice zucchini and eggplant into 1/2-inch rounds and arrange in a single layer on a rimmed baking sheet.
2. Step 2: Drizzle with 3 tablespoons olive oil, then sprinkle with 4 minced garlic cloves, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; toss gently to coat.
3. Step 3: Roast for 20 minutes, stirring once halfway, until vegetables are tender and edges are golden brown.
4. Step 4: Remove from oven, sprinkle with 2 tablespoons fresh parsley and 1/4 cup crumbled goat cheese, and let rest for 5 minutes before serving.