Cherry tomato & vegetable saute

Yield: 4 servings

Measure Ingredient
1 each Green bell pepper, sliced
½ cup Red onion, chopped
2 eaches Garlic cloves, minced
3 tablespoons Canola oil
1 each Potato, cut into thin wedges
1 each Yam, peeled & cut into thin wedges
2 cups Cherry tomatoes
1 cup Vegetable broth
1 cup Baby peas, thawed
1 pinch Cayenne

In a large skillet, saute the bell pepper, onion & garlic in oil over medium heat until the peppers are tender-crisp, about 3 minutes. Add the potato & yam & cook for 5 mninutes, stirring constantly. Add the tomatoes. Cover, reduce the heat to low & simmer for 5 minutes.

Gradually add the broth & continue to cook until the potatoes have softened & the skins have split on the tomatoes, about 15 minutes.

Add the peas & season with cayenne to taste. Simmer until heated through & serve hot.

"Vegetarian Gourmet" Summer, 1994 Submitted By BARRY WEINSTEIN On 07-25-95

Similar recipes