Preheat the oven to 425°F (220°C).

In a large bowl, toss the bell peppers, zucchini, and red onion with olive oil, oregano, thyme, salt, and pepper.

Spread the vegetables evenly on a baking sheet.

Roast in the preheated oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

While the vegetables are roasting, heat a skillet over medium-high heat and add olive oil.

Season the ribeye steaks with salt, pepper, and minced garlic.

Once the skillet is hot, add the steaks and cook for 4-5 minutes on each side for medium-rare, or until desired doneness.

Remove the steaks from the skillet and let them rest for 5 minutes before slicing.

Slice the steak against the grain and serve with the roasted vegetables.