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Title: Cherry Tomato & Vegetable Saute
Categories: Diabetic Vegetable Vegetarian Side Salad
Yield: 4 Servings
| 1 | Green bell pepper; sliced | |
| 1/2 | c | Red onion; chopped |
| 2 | cl | Garlic; minced |
| 3 | tb | Canola oil; |
| 1 | Potato; cut into thin wedge | |
| 1 | Yam; peeled & cut into thin - wedges | |
| 2 | c | Cherry tomatoes; |
| 1 | c | Vegetable broth; |
| 1 | c | Baby peas; thawed |
| 1 | pn | 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.
"Vegetarian Gourmet" Summer, 1994
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