Preheat oven to 220ºC (425ºF). Place the capsicum, oil, salt and pepper on a baking tray lined with non-stick baking paper and toss to coat. Roast for 30 minutes or until the skins are blackened. Place in a bowl and cover with plastic wrap. Stand for 10 minutes or until the skin starts to loosen. Peel, remove the seeds and slice.
Place the zucchini and yellow zucchini on a baking tray with the thyme, extra oil, salt and pepper and toss to coat. Roast for 10–15 minutes or until golden. Place the zucchini, capsicum, artichoke, mint and vinegar in a bowl and toss to combine. Serves 4.