Layered Dutch Oven Vegetables
By: Sheri Wetherell
Published: Wednesday, December 9, 2009 - 11:40pm

Ingredients




6 potatoes, unpeeled but sliced
2 lrg onions, sliced
2 carrots, sliced
1 green pepper, sliced
1 zucchini, sliced
1 can corn
1 can peas,
1/2 pound mushrooms, sliced
SAUCE
3 15-ounce cans tomato sauce
1 teaspoon thyme
1 teaspoon dry mustard
1 teaspoon basil
2 teaspoons chili powder
1/2 teaspoon cinnamon
1/8 teaspoon sage
2 tablespoons parsley flakes
2 cloves garlic, minced

Preparation

1 Slice all vegetables a 1/4-inch thick and layer them, in order given, in Dutch oven.  2 Mix ingredients of sauce in large pot and pour over vegetables.  3 Cook 3-4 hours at 250 degrees F or until potatoes are cooked through.