1 lb potato, cut into 1 inch pieces (do not peel potatoes) |
2 tablespoons cooking oil or 2 tablespoons olive oil |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 medium summer squash, cut into 1 1/2 inch pieces (8 oz. total) |
1/3 cup bottled white wine or 1/3 cup olive oil or 1/3 cup italian vinaigrette or 1/3 cup other oil and vinegar salad dressing |
1 small sweet red pepper, cut into 1/2 to 3/4 inch squares |
6 cherry tomatoes, halved |
1/4 cup snipped fresh parsley |
1 teaspoon snipped fresh thyme |
1 sprig fresh thyme (optional) |