Great recipe. I left out the broccoli because I didn't have any on hand and I added extra squash. Great for using up veggies. Everyone enjoyed this. Thanks for the recipe!

This is good. But It's pretty much marinara with veggies. Not complaining though. Using the rest tonight on stuffed shells (and I'm not a big leftover fan so that means it was good). The only thing that I'll do differently next time is use less peppers. They seem to overpower the other veggies. Still good though!

This sauce taste so homey and warm. I love it! And to me it needs all the ingredients. Once I forgot to add rosemary to the sauce, and I could definitely taste the difference.

Loved it! Next time I'll double the sauce; we didn't have quite enough sauce for the 1 lb of pasta that was cooked. I could have done without the broccoli and perhaps added crushed red pepper, eggplant, mushrooms and/or more bell pepper. But overall a great recipe that incorporates lots of vegetables and is still very hearty and tasty. Once the vegetables are all chopped, it's a cinch to prepare, so you could easily prep all of the vegetables in advance then throw it all together in the evening for a great dinner.

Even my meat-loving husband loves this colorful, delicious recipe and often requests it! I make it in a crockpot and omit the water called for to avoid making the sauce too soupy (there is enough moisture created by the crockpot to make a nice thick sauce that pairs well with any pasta). I also omit the broccoli, add sliced fresh mushrooms, increase the amounts of the other vegetables (i.e. use the whole red and green peppers and zucchini), and adjust the Italian seasonings to better suit our taste. It is very versatile and you can add or substitute your family's favorite vegetables for those listed. For being such a simple recipe, it is tasty enough to serve to guests, and they enjoy it as much as we do!

This was so good and healthy, I used more diced tomatoes and forgot the broccoli, used fresh cilantro, parsley, garlic. Served over noodles. My four six foot plus meat loving sons and hubby loved it, didn't complain about no beef at all.

This is a wonderful dish. Its really such a healthy dish and you can substitute your favorite veggies and it will still come out awesome. I love to make this for my vegetarian pot-luck dinners. Its always a hit! i like the spiral pasta or maybe bow-tie pasta with it.

I thought I would serve a meatless meal once a week and this was the first recipe we tried. Very good flavor. I did use 2 cans of diced tomatoes and added the broccoli the last 10 minutes of cooking. Served it over thin spaghetti and some italian bread. Probably will serve it over penne pasta next time.

This was delicious! I made this when we had a vegan family over and both the meat eaters and the vegans loved it. I served this with a salad, homemade herbed foccia, and finished with some vegan brownies.

Wow...Excellent. I could eat this sauce without the pasta.

Good recipe for an easy and very tasty meal. I did change a couple minor things to my liking.

This is a really great recipe. My 11 year old daughter loves it almost as much as I do. I often add a can of quartered artichoke hearts or some sliced up sun-dried tomatoes. I use my deli slicer for the veggies, which makes preparation quick.

Great recipe! Quick, easy, and tasty. I definitely cooked the vegetables for less time than called for (total of about 25-30 minutes) and added the broccoli about 8 minutes before it was done. We prefer our vegetables to be lightly to moderately cooked. My husband and kids went back for seconds! Two kids rated it a 5, 3 of us rated it a 4, so really it's a 4++. :)

I doubled the recipe for company, adding extra tomatoes as others suggested for a more tomato sauce texture--and it was great!. I cooked it in the crockpot on LO for 4.5 hours while we were at church, and when we came home it was perfect! A great recipe for adding more or less variety of vegetables too. I also used the leftover sauce to make pizza. The sauce is even better the next day!

It was quite good. I added vegetables and made it into a spring primavera. Kids ate it up.

This recipe was fabulous! Super easy to make and full of flavor. I did add one extra clove or garlic and use organic diced tomatoes with garlic and basil. The veggies werer tender without being soggy. Went great with whole wheat pasta.

The only thing I changed in this recipe was add mushrooms. It was absolutely perfect. The leftovers were just as tasty. I will definitely make this again. Sprinkle with parmesan and chili flakes for some extra zing! Wow!

This was pretty tasty. I substituted some veggies for what I already had. I would have liked there to be more sauce with the vegetables and will either add more tomato sauce or water or both next time. I also grated parmesan cheese on the top which was a very yummy additional taste to the dish.

a snap to put together. Started by heating olive oil and crushed reds, then added onion, garlic and carrots. Cooked for a few minutes, just until aromatic, then added other ingredients. Also took the advice of others and added brocc and zucc the last 15 minutes.

yummy and easy to put together!