Like others, I subbed some of the veggies called for with ones I already had on hand and I cooked it closer to an hour to give the flavors time to develop. It smelled great, tasted great and was super easy--I just threw everything in one pot and let it go.
This made for a great make-ahead meal. I cooked it at the beginning of the week and ate it throughout, in different permutations. My favorite version is to add in a cup of cooked penne pasta for a hearty lunch (6 points).