Marinated Peppers and Zucchini with Almonds
Serves 4
1 Tbsp. extra virgin olive oil, divided
1/2 red bell pepper, seeded and thinly sliced
1/2 orange bell pepper, seeded and thinly sliced
1 small zucchini, cut in half, then thinly sliced
horizontally
1/2 cup fresh corn kernels, cut from the cob, or 1/2 cup
frozen corn kernels, thawed
1 1/2 tsp. apple cider vinegar
Salt and freshly ground black pepper, to taste
2 Tbsp. lightly toasted sliced almonds
Heat 1/2 tablespoon of olive oil in a non-stick skillet. Add
peppers, zucchini and corn and saute over high heat for 2-3
minutes. Remove from heat and place in serving bowl. In a
separate small bowl, whisk together remaining oil, vinegar,
salt and pepper. Pour over vegetables and gently toss. Serve
garnished with almonds. Nutritional Information: Calories
80, Total Fat 5g, Sodium 8mg, Carbohydrate 8g, Protein 2g
Bobby SC
http://www.nancyskitchen.com
