Preheat oven to 180C. Place the tomatoes, capsicum, chillies and thyme on a baking tray. Drizzle over 1 tablespoon of olive oil and season generously with salt and ground black pepper. Place in the oven and roast for 20-25 minutes, until the tomatoes, capsicum and chillies are just beginning to caramelise. Remove and set aside.
Meanwhile, “zoodle” the zucchini using a vegetable noodle spiralizer and place in a bowl. Sprinkle with salt. Pour over boiling water to cover and stand for 4-5 minutes, until zoodles are soft and warm.
Drain zoodles well and place in a serving bowl. Drizzle with remaining 1 tablespoon of olive oil and lemon juice and season generously with salt and freshly ground pepper. Spoon the roasted vegetables and thyme over the zoodles and top with the macadamia feta and basil leaves.