and Zucchini with Almonds
1/2 red pepper, thinly sliced
1/2 orange pepper, thinly sliced
1 small zucchini, cut in half, then thinly sliced horizontally
1/2 cup frozen corn kernels, thawed or
1/2 cup canned corn kernels, drained
1 Tbsp. extra virgin olive oil, divided
1 1/2 tsp. apple cider vinegar
Salt and freshly ground black pepper, to taste
2 Tbsp. lightly toasted sliced almonds
In large non-stick skillet, saute peppers, zucchini and corn over high heat for 2-3 minutes in 1/2tablespoon oil. Remove from heat and place in serving bowl. In separate small bowl, whisk together remaining oil, vinegar, salt and pepper. Pour over vegetables and gently toss. Serve garnished with almonds.
Makes 4 servings. 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.