In a large skillet, heat oil over med. heat. Add onion, garlic, and
bell pepper; saute for 5 minutes. Stir in chopped tomatoes, wine,
thyme, cayenne, salt, and pepper. Simmer for 10 minutes, until sauce
begins to thicken. Stir the mixture occasionally. Put baby squash and zucchini
into pan. Cook over medium low heat, stirring occasionally, for 10 to
15 minsutes. The squash should be tender but should still have a little crunch to it. Stir
in the vinegar and fresh thyme or parsley. Serve hot or at room temperature.
Adapted from a recipe from the Bradenton Herald, 8/31/95