Cherry Tomato & Vegetable Saute
Yield
4 servingsPrep
15 minCook
25 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
green bell peppers
sliced |
|
| ½ | cup |
red onion
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 3 | tablespoons |
canola oil
|
|
| 1 | each |
potatoes
cut into thin wedges |
*
|
| 1 | each |
sweet potatoes, or yams
cut into thin wedges |
|
| 2 | cups |
cherry tomatoes
|
|
| 1 | cup |
vegetable stock
|
|
| 1 | cup |
green peas
baby, thawed |
|
| 1 | pinch |
cayenne pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
green bell peppers
sliced |
|
| 118 | ml |
red onion
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 45 | ml |
canola oil
|
|
| 1 | each |
potatoes
cut into thin wedges |
*
|
| 1 | each |
sweet potatoes, or yams
cut into thin wedges |
|
| 473 | ml |
cherry tomatoes
|
|
| 237 | ml |
vegetable stock
|
|
| 237 | ml |
green peas
baby, thawed |
|
| 1 | pinch |
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.
