Slice the zucchini lengthwise into thin sheets. Use a peeler to slice similar thin sheets off the bell peppers.
Peel the lower 1/3 of the green asparagus. Cut the asparagus lengthwise into halves. Cut the cherry tomatoes into halves.
Using a small blender, mix the garlic, olives, capers, zatar and olive oil to a paste. Season it with salt and pepper.
Spread the paste on the zucchini sheets and on the bell pepper sheets. Build layers of the vegetables to a lasagna style presentation, and top it with basil or other herbs for garnish.
Your vegetable lasagne is now ready to serve. Serve immediately.