Heat the oil in a medium-sized casserole dish on the stove top. Add the garlic and onion and cook for a few minutes.
Add the peas, tomatoes, mushrooms, carrots, herbs and tamari. Bring to a boil, then lower the heat and simmer for 10-15 minutes. The vegetables should still have a little crunchiness. Add a little water during the cooking process if needed.
Remove from the heat and add the courgettes. Serve from the casserole dish and garnish with capers and fresh herbs (1 tbsp of basil, oregano and parsley).