Layered Crock-Pot Veggies Recipe 
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Layered Crock-Pot Veggies

6 potatoes, sliced
1 large onion, sliced
2 carrots, sliced
1 green bell pepper, sliced
1 zucchini, sliced
1 cup corn, frozen or fresh
1 cup peas, frozen or fresh
1/4 pound fresh mushrooms (optional)
1 cup broccoli florets (optional)
1 cup green beans, cut, frozen or fresh

For Sauce:
2 1/2 cups tomato sauce
1/4 cup Tamari
1 teaspoon thyme
1 teaspoon dry mustard
1 teaspoon basil
2 teaspoons chili powder
1/2 teaspoons cinnamon
1/8 teaspoons sage
2 tablespoons parsley flakes

Layer vegetables in large casserole in order given. Mix together ingredients for sauce and pour over vegetables.

Cook 6 hours at high or 12 hours at low.



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