From The Doctor's Tender Secret
Zoe's Mediterranean vegetable sauce

• 1 x 400g tin of tomatoes in juice, chopped
• 1 red pepper
• 1 yellow pepper
• 1 medium courgette (zucchini)
• 1 red onion
• 200g button mushrooms
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1-2 cloves garlic
• pinch of mixed herbs

Slice the courgette (zucchini) and onion; quarter the mushrooms; deseed the peppers and cut them into 2cm squares, chop the garlic.

Mix the balsamic vinegar and oil together.

Toss the vegetables in the vinegar-and-oil mixture.

Spread the coated vegetables on a baking sheet lined with tinfoil; sprinkle with herbs.

Bake at 180 degrees C for about 20 minutes, until just beginning to char.

Meanwhile, heat the tomatoes in a saucepan.

Add the roasted vegetables and heat through.

Serve with pasta, rice, couscous or jacket potatoes.

Alternative - veggie chilli: Omit the herbs; add a finely sliced red chilli to the tomatoes and cook for 10 mins, then add a 400g tin of drained red kidney beans with the vegetables, and heat through.

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