Toss the oil with the potatoes, peppers, garlic, thyme and bay leaves in an ovenproof serving dish and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 30 minutes.
Mash together the feta, mint, dill and cream cheese and season to taste.
Add the tomato and courgettes to the vegetables. Spoon the feta and cream cheese mixture over the vegetables and bake for a further 15 minutes until golden. Garnish with thyme sprigs and serve immediately, with a green salad.