Sure. I used
One red onion,
One sweet potato,
One medium sized potato,
Half a red bell pepper
Half a yellow bell pepper
One large carrot
All chopped (potatoes peeled, obviously), tossed in olive oil in the slow cooker on high, with about a tablespoon, maybe more, each of dried mixed herbs and Italian seasoning, a 400 g tin of chopped tomatoes and a generous squirt of tomato and garlic puree.
I then cooked it for a further six to seven hours on medium, then for the last two to three hours I added a couple of finely chopped chestnut mushrooms and a (defrosted) bag of Quorn steak style strips (we're veggie and like it), plus two tablespoons of cornflour to thicken, and a generous dash of Magi seasoning, as well as ground salt and black pepper. As it thickened towards the end, I added boiling water periodically, and adjusted the seasoning accordingly.
The end result was reminiscent of traditional (iyswim) stew, only vegetarian, and tasted even better the next day, and was, like I said, oh so warming and comforting, accompanied as it was with slices of white bread and butter, as I had it this evening. I also chucked a few little cubes of cheddar cheese on the top, which melted nicely and went well with it.