Sheet Pan Zucchini and Eggplant with Garlic and Thyme
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-inspired vegetarian recipe, ready in about 40 minutes, pairs zucchini, eggplant, 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 "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
- 2 medium eggplant
- 3 tablespoons olive oil
- 4 cloves, minced garlic
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
- 1/4 cup, crumbled goat cheese
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Instructions
- 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.
- 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.
- Step 3: Roast for 20 minutes, stirring once halfway, until vegetables are tender and edges are golden brown.
- 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.
