Sauteed Vegetable Medley - cooking recipe

Ingredients

8 small red-skinned potatoes, quartered
1 Tbsp. vegetable oil
1 Tbsp. butter
2 zucchini, cut in 2-inch pieces
1/2 pt. cherry tomatoes
1/2 tsp. salt
1/2 tsp. dried thyme
1/8 tsp. pepper

Preparation

In a large saucepan, in water to cover, bring potatoes to a boil.
Reduce heat; cover and simmer 5 minutes, until barely tender.
Drain and set aside.
In large skillet, heat oil and butter.
Add zucchini; cook, stirring 3 minutes until tender, with slotted spoon.
Remove to bowl and set aside.
Add potatoes to skillet; saute until lightly browned.
Return zucchini with remaining ingredients to skillet; heat through.
Serve hot.