Margaret roasted up a vegetable feast to accompany her main in Liverpool.
1. For the vegetables: Roughly chop selection of vegetables. Drizzle with olive oil and put mixed herbs on top. Roast in the oven until cooked, taking out vegetables as they brown as some take longer than others.
2. For the tomato sauce: Prepare a tomato sauce by liquidising some of the roasted vegetables with 4 seeded, skinned and chopped tomatoes.
3. Season and cook until the tomatoes are done.
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