| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Main dish, Vegetables, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
|
Green bell pepper, sliced |
| 1/2 |
c |
Red onion, chopped |
| 2 |
|
Garlic cloves, minced |
| 3 |
tb |
Canola oil |
| 1 |
|
Potato, cut into thin wedges |
| 1 |
|
Yam, peeled & cut into thin wedges |
| 2 |
c |
Cherry tomatoes |
| 1 |
c |
Vegetable broth |
| 1 |
c |
Baby peas, thawed |
| 1 |
pn |
Cayenne |
INSTRUCTIONS
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.
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