Preheat the oven to 375º F.
Heat a stainless steel pan to mercury ball temp.
Add onion, carrots, celery, green pepper, and mushrooms and zucchini to the pan
dry or steam sauté till onions are translucent
Add the garlic and cook for 1 minute more, until very fragrant.
Add the wine, thyme, and rosemary. Raise the heat and bring the wine to a simmer, uncovered. When wine is bubbling, lower the heat, and allow it to simmer until reduced by about half, about 5 minutes.
Turn off heat, cover and set aside.
Spread about ¾ cup of the marinara sauce on the bottom of a 2-quart baking dish, then arrange the polenta slices in a single layer on top of the sauce.
1 Arrange the zucchini, onion mixture over the polenta, followed by the spinach, chard, and kale.
Place another later of polenta on top of the vegetable layer.