To create the stripy effect on the
courgettes, run a potato peeler down
their length at intervals before slicing.
Heat oven to 190C/170C fan/gas 5.
Drizzle a large baking sheet with a little
olive oil. Arrange a row of alternate
courgette and tomato slices over the
sheet with a garlic slice in between each.
Repeat to make 8 rows. Scatter with the
herbs, season and drizzle with the oil.
Bake for 20-25 mins until the
vegetables are tender. Remove from
the sheet with a palette knife and set
a row on each plate.