1 Tbs. olive oil
1 lb. zucchini, thinly sliced
2 tomatoes, chopped
1/4 lb. mushrooms, thinly sliced
2 Tbs. white wine vinegar
1 tsp thyme, or 1 Tbs. fresh, chopped
1/8 tsp. salt
Heat oil in a heavy nonstick skillet over medium heat. Cook zucchini, tomatoes and mushrooms 5-7 minutes, or until vegetables are tender. Stir in remaining ingredients and pepper to taste. Simmer another minute, or until heated throughout.