Ingredients: *
1 Red bell pepper
1/2 cup Butternut squash
1 Sweet Onion
1 Zucchini
3 Tbsp grape-seed oil (or avocado oil)
2 tsp sea salt
Equipment:
Wok
Bag (to season food)
Method:
Cut pepper in half.
Rinse out seeds.
Cut the remaining vegetables in cubes.
Add all vegetables expect for onion, sea salt and 1 Tbsp grape seed oil in a bag.
Shake around to flavor the vegetables.
Heat a skillet or wok with 2Tbsp grapeseed oil.
Add onions until they lightly brown.
Add remaining vegetables.
Cook until lightly brown.
Pour onto bowl to cool for 5 minutes.
Serve.
