Crock-Pot layered Veggie Dinner

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

1 cup broccoli florets

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