Pan-Roasted Veggies

Ingredients
1)  1 TBSP. sugar  ( a sugar substitute is not recommended)
2)  1 TBSP. water
3)  1 TBSP. reduced-sodium soy sauce
4)  2 tsp. cider vinegar
5)  1 - 2 tsp. sriracha sauce
6)  2 tsp. olive oil
7)  1  8oz. package whole fresh button mushrooms
8)  8 miniature sweet peppers
9)  1/2 cup grape tomatoes

Preparation
A)  For sauce, in a small bowl stir together the first five ingredients.
B)  Add oil to a non-stick 10 inch skillet and heat until medium hot.  Add mushrooms and sweet peppers; cook 8 - 10 minutes or until vegetables begin to char, stirring once or twice.  Add sauce; cook until slightly reduced.  Add tomatoes; cook 1 minute more, stirring to coat vegetables with sauce.  Serve hot or at room temperature.

Note:  This may also be done over a campfire or grill using a cast- iron skillet.

Servings = 4
​Calories per serving = 1/4 cup each = 64