Cherry tomato and vegetable saute
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Green bell pepper, sliced | |
| ½ | cup | Red onion, chopped |
| 2 | Garlic cloves, minced | |
| 3 | tablespoons | Canola oil |
| 1 | Potato, cut into thin wedges | |
| 1 | Yam, peeled & cut into thin wedges | |
| 2 | cups | Cherry tomatoes |
| 1 | cup | Vegetable broth |
| 1 | cup | Baby peas, thawed |
| 1 | pinch | Cayenne |
Directions
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.