- 1/2 pound peeled sweet potato, cut into 1/2-inch dice
- 1/2 pound crimini mushrooms, halved
- 1 cup fennel, white part only sliced thin
- 2 medium carrots, peeled and cut into thick slices on the bias (about 6 ounces)
- 1/2 pounds green beans, trimmed and quartered
- 2 tablespoons fresh thyme, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup plus 2 tablespoons extra virgin olive oil, divided
- 2 bay leaves
- 1 cup Vidalia onions, diced
- 1 tablespoon fresh garlic, sliced
- 3/4 pound zucchini, trimmed and cut into thick quarter moons
- 3/4 cup jarred red roasted peppers, drained and diced fine
- 2 tablespoons tomato paste
- 1 cup merlot or other red wine
- 1 6–ounce can tomato juice
- 2 tablespoons fresh basil chopped
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons granulated sugar
- 2 ounces fresh baby spinach
- Prepared polenta (optional for serving), prepared according to package instructions