 This recipe for Crock-Pot Layered Veggie
Dinner was submitted by Dotty B.
Crock-Pot
Layered Veggie Dinner
- 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 ground 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. Enjoy!
8 servings.
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