× Related Photos « » Vegetables like bell pepper and zucchini mix up textures, colors on summer plate. Enlarge Photo No matter the season, a person can never have too many healthy,easy-to-prepare vegetable ideas for making dishes in thekitchen.Summer is the time, when local gardens and farmers' markets haveproduce aplenty, to expand a repertoire of recipes that make use ofthe many fruits and vegetables in season.August's fare is particularly delicious, abundant and mature andbell pepper and zucchini are some of the most versatile. Both arelow in calories and have flavors that blend well with other platefavorites.Bell peppers, often thought of as starting with standard green,are also available in yellow, red, orange and even purple. It'strue. Most sweet peppers start life green, then change colors asthey mature,Guess Wallets. Red, sweetest of the bells,Michael Kors Wallets. is actually a fullyripened green pepper that has grown milder in flavor.Sweet peppers are an excellent source of vitamins A and C aswell as the mineral potassium. They should be chosen with an evenlyfirm texture and bright color.Zucchini's blandness makes it a perfect foil for other flavorsand its sturdy texture makes it a good base for a soup or a stew.In this recipe, it is sauteed for a mere 2 to 3 minutes, whichmaintains both flavor and crispness,www.guesswholesaler.com.The peppers here add color and crispness in a beautiful medleyof red, orange, green and yellow. It brightens any plate, whetherit is served with other vegetables or a small portion of poultry orfish.The new "American plate" model, advocated by the AmericanInstitute for Cancer Research, features a proportion of meat up toone-third of the plate, to make room plenty of whole grains andvegetables that fill out the meal.Fresh corn adds interesting texture of the dish, which is toppedoff with toasted almonds. Nuts contain lots of healthy assets. Thetrick is to use the high-protein food moderately, because they alsoare high in calories. The good news is that a mere two tablespoonsof lightly toasted almonds add the right amount of satisfyingcrunch to the overall dish.This material was prepared by the American Institute for CancerResearch in Washington, D.C. For timely nutrition advice from aregistered dietitian,www.classichandbagshop.com, call toll-free (800) 843-8114.MARINATED PEPPERS AND ZUCCHINI WITH ALMONDS1 tbsp. extra-virgin olive oil1/2 red bell pepper, seeded, thinly sliced1/2 orange bell pepper, seeded, thinly sliced1 small zucchini, cut in half, thinly sliced horizontally1/2 cup fresh corn kernels, cut from cob, or frozen cornkernels,www.handbagcheapest.com, thawed1-1/2 tsp. cider vinegarSalt and freshly ground black pepper, if desired2 tbsp. lightly toasted, sliced almonds for garnish, ifdesiredIn nonstick skillet, heat 1/2 tablespoon olive oil,Michael Kors Hobos. Over highheat, cook red and orange peppers, zucchini and corn, stirringoften, 2 to 3 minutes. Place in serving bowl.In separate small bowl, whisk together remaining oil andvinegar. Add salt and pepper to taste. Pour over vegetables andtoss gently.Garnish vegetables with almonds.Makes 4 servings; 80 calories, 5 g (1 g saturated) fat, 8 gcarbohydrate, 2 g protein, 8 mg sodium and less than 2 g dietaryfiber each. Related articles:

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