Marinated Peppers With Zucchini and Almonds

1. 1

   In large non-stick skillet, saute peppers, zucchini and corn over high heat for 2-3 minutes in 1/2tablespoon oil.

2. 2

   Remove from heat and place in serving bowl.

3. 3

   In separate small bowl, whisk together remaining oil, vinegar, salt and pepper.

4. 4

   Pour over vegetables and gently toss.

5. 5

   Serve garnished with almonds.

6. 6

   Makes 4 servings.

7. 7

   Per serving: 80 calories, 5 g total fat (<1 g saturated fat), 8 g carbohydrates, 2 g protein, 2 g dietary fiber, 7 mg sodium.

No nutritional information available.

No additional tips available.