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

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.