Ratatouille with Spring Vegtables

Ingredients

1 large zucchini

2 leeks sliced thin (white and pale green parts only)

3 cloves garlic smashed and chopped

1 pint Brussel sprouts trimmed and cut in half

1 bunch asparagus cut into pieces 

2 parsnip peeled and cut into bite-size pieces

2 cups peas frozen or cooked

1 box @pomi tomatoes 

1 cup filter 

3 sprigs of  fresh thyme