Braised Italian Style Vegetables

This one I threw together all on my own.

Ingredients

1 large zucchini
1 8 oz package of mushrooms, sliced thin
1 large onion, chopped
1/2 cup sundried tomatoes packed in oil
1 cup full bodied red wine, such as a cabernet sauvignon
2 lbs chopped plum tomatoes (I put them in the food processor)
1 tablespoon tomato paste
1 tablespoon chopped garlic
2 tablespoons olive oil
1 tablespoon dried basil
1 tablespoon dried oregano
1 dash of crushed red pepper

Heat oil in a large skillet over medium-high heat. Add the garlic, onions, basil, and oregano and cook until onions begin to brown, about 8 minutes. Add the zucchini and mushrooms, and cook until the vegetables begin to soften, about 8-10 minutes. Add the chopped tomatoes, sundried tomoatoes, red wine and tomato paste and stir to combine. Turn heat to high and bring to a boil, to reduce the wine, cooking for another 6-7 minutes. Remove from heat, and serve with the polenta, either over the polenta or alongside.