Cherry Tomato And Vegetable Saute
Ingredients
1 each green bell pepper, sliced
1/2 C. red onion, chopped
2 each garlic cloves, minced
3 Tbsp. canola oil
1 each potato, cut into thin wedges
1 each yam, peeled and cut into thin wedges
2 C. cherry tomatoes
1 C. vegetable broth
1 C. baby peas, thawed
1 pinch cayenne
Cooking Instructions
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 minutes, 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)