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Yield: 4 cups - 6 to 8 servings
Serving Size: 1/2 to 3/4 cup
All fresh produce:
1 cup red, green, orange and yellow bell peppers (I bought one of those bags of small/mini bell peppers and had many left over for other recipes and fresh eating), sliced thin
1 cup baby carrots, cut in thin discs
4 medium plum (roma) tomatoes, diced small
1 cup whole green beans, snapped
3 Tablespoons coconut oil
2 tsps. dried oregano
1/2 tsp. black pepper
sea salt
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1st Keep
 Clawdia
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