Preheat your oven to 425°F (220°C) and position the rack in the center.

Slice carrots, bell peppers, zucchini, red onions, and halve cherry tomatoes into uniform pieces.

Transfer veggies to a large bowl, drizzle with olive oil, and sprinkle with minced garlic, rosemary leaves, thyme, sea salt, and cracked black pepper.

Spread seasoned vegetables on a parchment-lined baking sheet in a single layer; roast at 425°F for 20–25 minutes, tossing halfway.

Let the medley rest for 5 minutes before serving.