Mushroom, Red Pepper and Zucchini mix by Jannette Basham

2 large zucchini
3 Red bell peppers
1-2 bags crimini mushrooms
2 TBSP coconut oil

1/2 cup fresh basil
1 lemon juiced
sea salt

Cut vegetables into large pieces.  Heat coconut oil in deep skillet. Add all vegetables and saute 8 min or until slightly tender.  Remove from heat and add basil, lemon juice and sprinkle lightly with sea salt.

 

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