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Pre-heat oven to 400 degrees F.
Place the zucchini, bell peppers, thyme, salt, pepper, 1 Tablespoon of the olive oil on a parchment lined sheet pan and toss to combine. Spread the vegetables into an even layer and place in the oven.
Place tomatoes and olives with another Tablespoon olive oil in a separate bowl and set aside.
Roast zucchini and bell peppers for 15 minutes.
Remove from oven, add tomatoes and olives, and return to oven for another 15-20 minutes (or until vegetables are tender).
Meanwhile whisk together the remaining Tablespoon of olive oil along with the garlic, balsamic vinegar, basil and parsley.
Remove vegetables from oven and drizzle with marinade while warm. Let sit for at least 15-20 minutes and serve warm or at room temperature or store in an air-tight container in thefridge until needed.