Slow-Cooker Italian Sausage and Vegetable Stew

What a wonderfully warm and hearty stew this is here.  It is so rich and flavorful thanks to the Italian sausage.  The sausage itself literally flavors the entire stew, replacing the need for any additional herbs or spices to be used.  Everything you need is right inside.  This is great on a damp chilly day along with a hunk of crusty baked bread and a good glass of red wine.  In fact it is absolutely perfect for that.

1 lb. of mild Italian sausage
1 T. of extra virgin olive oil
1 red bell pepper (julienne sliced)
1 yellow bell pepper (julienne sliced)
1 green bell pepper (julienne sliced)
1 large yellow onion (julienne sliced)
2 medium zucchini's (thickly sliced and 1/4'd)
1 package of sliced baby portabella mushrooms
sea salt and fresh cracked pepper
4 cloves of garlic (minced)
1- 14 1/2oz. can of Italian style diced tomatoes (un-drained)
2-3 T. of tomato paste

-Brown the sausage all over in a large stockpot over medium-high heat.  Once the sausage is nice and dark, add the e.v.o. and all of the veggies.  Toss on a good amount of salt and pepper to help soften and sweat them out (this develops your stock).  When the veggies are soft, add in the garlic and saute for a few more minutes.  Pour in the diced tomatoes and bring it all to a boil.  Transfer it carefully to your slow-cooker and set it to go Low and slow for 4 hours.  30 minutes prior to serving, using a large wooden spatula or spoon, chop up the sausage (it will cut just like butter) into bite-sized pieces and stir in the tomato paste.  Replace the lid and finish it off to thicken.  Serves 4.  Enjoy!