This zesty vegetarian recipe may be served warm or cold and is great served in a pita with a drizzle of Fajita Frenzy olive oil.

Ingredients:

• 1 Red Bell Pepper, Chopped


• 1 Yellow Bell Pepper, Chopped


• 1 Orange Bell Pepper, Chopped


• 1 Green Bell Pepper, Chopped


• 1 Medium Yellow Onion, Chopped


• 1 tsp Zahtar (to taste)


• 1/2 C Temecula Valley Blend Extra Virgin Olive Oil


• 2 Tbsp Finely Chopped Flat Leafed Parsley


• Murray River Sea Salt


• Freshly Ground Black Pepper

Preparation:
Preheat oven to 400°.

In a bowl, toss chopped bell peppers and onion with Zahtar, Temecula Valley Blend extra virgin olive oil, parsely, Murray River sea salt and black pepper. Place on a rimmed baking sheet and roast, turning one time, until peppers are done.