The Princeton Longevity Center Recipes
Marinated Peppers and Zucchini with Almonds
This recipe contains sweet bell peppers, which are a great source of vitamins A and C. The almonds contain vitamin E as well as healthy monounsaturated and polyunsaturated fats.
1 Tbsp. extra virgin olive oil, divided
1/2 red bell pepper, seeded and thinly
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 sauté 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.
Makes 4 servings.
Per serving: 80 calories, 5 g. total fat (<1 g. saturated fat), 8 g. carbohydrate, 2 g. protein, less than 2 g. dietary fiber, 8 mg. sodium.
SOURCE: American Institute for Cancer Research
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