Reviewed: Aug. 29, 2002

Very easy and quick to make. Loved the fact that I could enjoy my fresh veggies yet let dinner cook while I relaxed with a glass of wine with my husband. I'm not used to a tomato-based primavera sauce though so to me it was more like a garden vegetable marinara type of sauce. It was very flavorful and we will have it again. I used vegetable broth instead of just water. Also, we prefer our broccoli to be a little crisper, and not quite as cooked through, so next time I'll add it toward the end - perhaps the last 5-7 minutes so it will have that nice fresh green color to it and fresher taste. Thanks for contributing the recipe. Went great with a salad and sourdough bread.

Was this review helpful? [ YES ]
35 users found this review helpful

Reviewer:

Janet G.

Cooking Level: Expert

Living In: Leawood, Kansas, USA

Reviewed: Dec. 3, 2002

Excellent. We always serve this to guests, especially vegetarians. We find that it's best to add the broccoli in the last 15-20 minutes of cooking so it isn't overdone. We have made it with tomato sauce instead of tomato paste and it works well, although it is a bit runnier.

Was this review helpful? [ YES ]
32 users found this review helpful

Reviewer:

AMBER CROXALL

Reviewed: Apr. 3, 2003

This recipe was incredibly bland. If I made this again, I would not cook the veggies for as long as directed since they all turned into much at about 30 minutes.

Was this review helpful? [ YES ]
27 users found this review helpful

Reviewer:

RACHAELM12

Reviewed: Aug. 19, 2009

Because I prefer fresh vegetables crispy, I sauteed the veggies instead of simmering them. I think that sautéing is a far better way to blend flavors and retain the freshness. I've tried the recipe both ways and there's no comparison between the two cooking methods.

Was this review helpful? [ YES ]
17 users found this review helpful

Reviewer:

Michael

Reviewed: Sep. 27, 2002

Great sauce, though, I didn't realize from reading the reviews how spicy it would be. It might be useful to go easy with the spices/herbs and then adjust to taste. A great alternative to a meat sauce.

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

SDVCAPTESQ

Reviewed: Jan. 7, 2007

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!

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Full-time Mom

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Sep. 11, 2002

I'm a vegetarian with a carnivorous husband and children. It's SO hard for me to find recipes that will satisfy us all. So when I made this for my family, I didn't mention the fact that it was vegetarian. Everyone loved it! I was so delighted when everyone went back for seconds. This has become our "Friday night Spaghetti Dinner" sauce.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

JULIACHILDISH

Reviewed: Jan. 28, 2008

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!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

MATTSBELLY

Cooking Level: Intermediate

Reviewed: Jun. 30, 2004

sooo good! I used broccoli, zuchinni, yellow squash, carrots, and onion. It kept in my fridge for a few days, and I didn't get tired of heating it up and eating it for lunch AND dinner every day that week! I HIGHLY recommend this recipe to ALL! Especially us vegetarians.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

TRACIC08

Reviewed: Jul. 10, 2002

I made this sauce and used it over spaghetti squash. It was really good! I really like all the vegetables in it. I made a few changes - didn't use the bell peppers (didn't have any), added a little parmesan cheese, no zuchinni (I had the other squash), and fresh tomato and basil (right from the garden!). I don't measure things, so I probably fudged on some other things to, but basically the recipe is very good. I thought that the taste was pretty sweet - the carrots add a lot of that. Mine wasn't very saucey (which I liked), but that might be because I used a fresh tomato. I made only one serving, so my cooking time was shorter and I didn't have to cut up so many vegetables. The recipe does take some time, but I think that it is worth it if you are not in a rush. Plus, you might be able to keep it in a container for a few days.

Was this review helpful? [ YES ]
6 users found this review helpful