Preheat the oven to 180 degrees celsius.
Slice the courgette and peppers into evenly sized pieces and set aside.
Add a little oil to an oven-safe pan and fry the onion and garlic for a few minutes.
Add the chopped tomatoes, basil and thyme to the pan and simmer for up to 10 minutes.
Smooth the sauce over, spreading it evenly throughout the pan.
Layer the vegetables on top neatly in any pattern you like.
Drizzle a little olive oil over the vegetables and a good grind of salt and pepper.
Cover the dish in foil.
Roast in the oven for 20 minutes.
Remove the foil and roast for a further 20 minutes.