Cherry Tomato and Vegetable Saute

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40 minutes Prep: 15 minutes Cook: 25 minutes
192 calories per serving view nutrition facts
4 servings suggest servings

Ingredients

1each green bell pepper sliced
1/2cup red onion chopped
2each garlic cloves minced
3tablespoons canola oil
1each potatoe cut into thin wedges
1each sweet potatoes, or yams cut into thin wedges
2cups cherry tomatoes
1cup vegetable stock
1cup green peas baby, thawed
1pinch cayenne pepper

Directions

In a large skillet, sauté the bell pepper, onion and garlic in oil over medium heat until the peppers are tender-crisp, about 3 minutes.

Add the potato and yam and cook for 5 mninutes, stirring constantly.

Add the tomatoes.

Cover, reduce the heat to low and simmer for 5 minutes.

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

Add the peas and season with cayenne to taste.

Simmer until heated through and serve hot.

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