Marinated Peppers With Zucchini and Almonds

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

1. In large non-stick skillet, saute peppers, zucchini and corn over high heat for 2-3 minutes in 1/2tablespoon oil.
2. Remove from heat and place in serving bowl.
3. In separate small bowl, whisk together remaining oil, vinegar, salt and pepper.
4. Pour over vegetables and gently toss.
5. Serve garnished with almonds.
6. Makes 4 servings.
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.

red pepper, orange bell pepper, zucchini, corn kernels, corn kernel, extra virgin olive oil, apple cider vinegar, salt, almonds

Taken from www.food.com/recipe/marinated-peppers-with-zucchini-and-almonds-517676 (may not work)