Open up that bottle of wine and pour yourself a glass!
Chop up all those vegetables! We used fresh basil and garlic but dried is fine too. Measurements on those and other seasonings will vary based on fresh or dry, so just add them to your tastes!
Cook the starch of your choice based on the package instructions. We used a mushroom risotto we had laying around!
Heat about a tablespoon or so of olive oil in a pan.
Once the oil is hot add the onions and asparagus and sauté for 2 to 3 minutes.
When the onions have softened a bit add the fennel, red pepper, rosemary and garlic and sauté for another 4 minutes or so.
Add the mushrooms, squash, bell pepper, and salt and continue to sauté for another 2 to 3 minutes.
Toss in the tomatoes and basil then pour the wine in and cook for another minute or so.
Place the vegetables on your starch, add a little parmesan cheese, pour another glass of wine and enjoy!