Wash carrot, peppers, and zucchini.
Peel carrot, then cut into 3" Julienne strips, about 1/2 cup.
Remove seeds from peppers, then cut into 3" Julienne strips, about 1/2 cup each of green, red, and yellow peppers.
Peel zucchini, then cut into 3" Julienne strips, about 2 cups.
Place all veggies and avocado oil into large saute pan on medium heat.
Add garlic, sea salt, and onion, and toss with veggies and oil until well coated.
Cover and lower temperature, and simmer for 5 minutes, then stir.
Add oregano and toss with veggies.
Continue to simmer until crisp tender, about another 5 minutes.
