Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, red onion, and cherry tomatoes.
Add 2 tablespoons of olive oil, half of the minced garlic, dried oregano, dried thyme, smoked paprika, salt, and black pepper to the vegetables. Toss well to coat evenly.
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 10 minutes.
While the vegetables roast, place the shrimp in the same large bowl used earlier. Add the remaining 1 tablespoon olive oil, the rest of the minced garlic, and lemon juice. Toss to coat the shrimp evenly.
After the vegetables have roasted for 10 minutes, remove the baking sheet from the oven. Add the shrimp evenly over the vegetables.
Return the baking sheet to the oven and roast for an additional 5 to 7 minutes, or until the shrimp are pink and opaque and the vegetables are tender.
Remove from the oven and sprinkle with chopped fresh parsley before serving.