6 potatoes -- sliced
1 large onion -- sliced
2 carrots -- sliced
1 green pepper -- sliced
1 zucchini -- sliced
1 cup frozen or fresh corn
1 cup frozen or fresh peas
Optional Vegetables:
Mushrooms
Broccoli
Green beans

Sauces:

2 1/2 cups tomato sauce
1/4 cup low-sodium tamari
1 teaspoon ground thyme
1 teaspoon dry mustard
1 teaspoon dried basil
2 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/8 teaspoon sage
2 tablespoon parsley flakes

Layer vegetables in large casserole in order given. Mix together ingredients for sauce and pour over vegetables. Cook six hours at HIGH or 12 at LOW.

This recipe yields 8 servings.