Heat oven to 190C/170C fan/gas 5.
In a small bowl, toss the breadcrumbs
with 2 tbsp of the oil and a good
sprinkling of seasoning. Set aside.
Put the courgettes, peppers, onion,
tomatoes, garlic, thyme, tomato
purée, vinegar and the remaining
olive oil in a bowl. Season well and
toss together. Tip the vegetables into
a roasting tin and spread out in a
single layer. Cover with foil and bake
for 20 mins. Remove the foil. Sprinkle
the breadcrumbs on top and bake for
another 10 mins or until golden.
Remove from oven and sprinkle
over the lemon zest.