Heat up a large stock pot over high flame and drizzle in some oil to add flavor.
Sauté the onions until they turn translucent and release a sweet aroma.
Toss in the mushrooms, zucchini, green beans, and squash to add some delicious texture.
Continue to sauté until the veggies become semi-tender and start to release their flavors.
Pour in the crushed tomatoes and reduce the heat to let the ingredients meld together.
Season with a pinch of salt, pepper, and garlic powder, and don't be afraid to add a dash of cayenne pepper for extra zing.
Cover and simmer the dish for about 30 minutes until the vegetables are perfectly tender.
Re-season with another sprinkle of salt and pepper to bring out the flavors.
Serve the dish over a bed of fragrant Sunwhite Medium Grain rice.