Cherry Tomato & Vegetable Saute

Ingredients

  • 1
    green bell pepper, sliced
  • 1 c
    baby peas, thawed
  • 1 c
    vegetable broth
  • 2 c
    cherry tomatoes
  • 1
    yam, peeled and cut into thin wedges
  • 1
    potato, cut into thin wedges
  • 3 Tbsp
    canola oil
  • 2
    minced garlic cloves
  • 1/2 c
    red onion, finely chopped
  • 1/4 tsp
    cayenne
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How To Make

  • 1
    In a large skillet, saute the bell pepper, onion and garlic in oil over medium heat until the peppers are tender-crisp, about 3 minutes.
  • 2
    Add the potato and yam and cook for 5 minutes, stirring constantly.
  • 3
    Add the tomatoes.
  • 4
    Cover, reduce the heat to low and simmer for 5 minutes.
  • 5
    Gradually add the broth and continue to cook until the potatoes have softened and the skins have split on the tomatoes, about 15 minutes.
  • 6
    Add the peas and season with cayenne to taste.
  • 7
    Simmer until heated through and serve hot.

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