Cherry tomato and vegetable saute

Yield: 4 Servings

Measure Ingredient
1 \N Green bell pepper, sliced
½ cup Red onion, chopped
2 \N Garlic cloves, minced
3 tablespoons Canola oil
1 \N Potato, cut into thin wedges
1 \N 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.

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