Great recipe. I have made this quite a few times now, and just chop the zucchini and carrot instead of shredding them, and they come out tender (not soggy) every time. I always use more than 1 of each to make it more healthful. Having a quality broth makes this dish taste much better. I use 1-2 tsp dried thyme in place of the fresh, and add black pepper as needed. Also, as an onion lover, I tried adding them to this dish and I did not like the result. Adding some fresh, chopped spinach was a nice addition though. Overall, very good, very easy.

Reviewed On: Feb. 9, 2010

Overall, good recipe with a few changes. I omitted the garbanzo beans (didn't have any), and green bell pepper (don't like them). I added 1 15oz can of tomato sauce instead of the chopped tomato, and only added about a half cup of water. I added a pinch of cayenne pepper, and finished the dish with fresh chopped cilantro (about 1 tbsp) and a splash of lime juice. I served it over brown rice. I think next time I will include the garbanzo beans and add even more tomato sauce/water.

Reviewed On: Jan. 7, 2010

Very very good, especially the second time I made it. Both times I used most of a 29oz can of pumpkin in place of the fresh, and 10oz frozen spinach (defrosted, drained well)-altho I LOVE spinach so try 5oz if you're not a huge fan. I did not cook the feta separately, just added crumbles at the end. Adding parmesan was also a nice touch. The second time I made it, I added some curry powder (maybe ~1tsp, although I didnt measure), which gave it the flavor it needed the first time. For an easier version, I actually used Trader Joe's Harvest Grain Blend (cooked per pkg directions in broth with minced garlic and onion powder), then added the spinach, pumpkin, feta, parmesan, curry powder, s&p when it was ready. Delicious! Saved a ton of time. (1.5 cups grains, ~15oz pumpkin)

Reviewed On: Nov. 16, 2009