Scallop Bake

Ingredients

• 3 tablespoons olive oil
• 1 tablespoon dried thyme
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 2 medium zucchini, halved lengthwise, then cut crosswise into 1-inch chunks
• 1 cup sliced (quartered lengthwise) baby carrots (10 to 12)
• 16 ounces bay or sea scallops (if frozen, defrost before cooking)
• 4 ears corn, husked and cut in half crosswise
• 8 lemon wedges, optional