How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Marinated Peppers With Zucchini and Almonds?

You need 9 ingredients. The key ingredients include: 12 red pepper, thinly sliced, 12 orange bell pepper, thinly sliced, 1 small zucchini, cut in half, then thinly sliced horizontally, ½ cup frozen corn kernels, thawed or, and more.

Is Marinated Peppers With Zucchini and Almonds suitable as vegetarian?

Yes, Marinated Peppers With Zucchini and Almonds falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Marinated Peppers With Zucchini and Almonds?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Marinated Peppers With Zucchini and Almonds Recipe

Name: Marinated Peppers With Zucchini and Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 red pepper, thinly sliced; 12 orange bell pepper, thinly sliced; 1 small zucchini, cut in half, then thinly sliced horizontally; ½ cup frozen corn kernels, thawed or; ½ cup canned corn kernel, drained; 1 tablespoon extra virgin olive oil, divided; 1 ½ teaspoons apple cider vinegar; salt & freshly ground black pepper, to taste; 2 tablespoons lightly toasted sliced almonds

Try this homemade Marinated Peppers With Zucchini and Almonds recipe the whole family will love. Made with red pepper, orange bell pepper, zucchini and …

This Marinated Peppers With Zucchini and Almonds relies on simple, everyday ingredients such as red pepper, thinly sliced, canned corn kernel, drained and apple cider vinegar. It comes together quickly and makes 4 servings, at about 317 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

12 red pepper, thinly sliced
12 orange bell pepper, thinly sliced
1 small zucchini, cut in half, then thinly sliced horizontally
½ cup frozen corn kernels, thawed or
½ cup canned corn kernel, drained
1 tablespoon extra virgin olive oil, divided
1 ½ teaspoons apple cider vinegar
salt & freshly ground black pepper, to taste
2 tablespoons lightly toasted sliced almonds

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
317 kcal
Category
Vegetarian

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Marinated Peppers With Zucchini and Almonds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions