Instructions

1. Preheat the oven to 180°C.
2. Cut the pepper in half - dice one half finely, slice the other one into long strips.
3. Chop the garlic, thinly slice the onion.
4. Heat 2 tbsp oil in a pan and fry the diced red pepper, onion, slices and until soft.
5. Chop one of the tomatoes and add it to the pan with the herbs. Cook for 5 minutes, then transfer to an ovenproof dish.
6. Slice thinly the zucchini and tomatoes, about 3mm thick. Layer up the vegetables alternately, slightly overlapping each other. Tuck the pepper strips between them.
7. Season to taste and drizzle with the remaining oil. Bake for 25 -30 minutes until tender and golden brown.
8. Garnish with some herb leaves before serving.