1
Large chop the vegetables.
2
Spray a large non-stick pan lightly with olive oil and saute onions and broccoli about 3 minutes.
3
Add mushrooms and saute and additional 2 minutes.
4
Add sugar snap peas and saute 2 minutes.
5
Add Zucchini and yellow squash and red peppers and saute 2 minutes.
6
Add tomato puree, vegetable stock and seasonings; stir.
7
Cover and simmer 20 minutes to thicken sauce and blend the flavors.
8
Slice the grape tomatoes in half and sprinkle on top and cover for an additional minute.
9
Sprinkle each serving with chopped cilantro.