Mushroom, Red Pepper and Zucchini mix

2 large zucchini
3 Red bell peppers
1-2 bags Cremini 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 sauté 8 min or until slightly tender.  Remove from heat and add basil, lemon juice and sprinkle lightly with sea salt.