2 (8 ounce) cans diced yellow squash
1/2 teaspoon dried parsley
1 small onion, diced
1 teaspoon salt
3 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1 teaspoon dried marjoram
1 tablespoon vegetable oil
2 tablespoons vinegar
3 tablespoons white sugar
2 tablespoons white wine
1 tablespoon margarine
Combine yellow squash, parsley, onion and salt in a large bowl. Rub squash gently to prevent sticking.
Separate squash and onion. Cut into 1/2 inch slices. Place in a bowl. Mix onion and pepper into vegetable mixture. Cover and refrigerate 4 to 6 hours.
Stir vegetable mixture to coat on bottom and sides of tester. Place potato slices on measuring cup under cold water to prevent sticking.
Fry potatoes in hot oil in a heavy skillet. Add enough water to cover and cook for 1 minute on each side. Turn over and cook for 1 minute to coat on bottom and sides of tester. Drain and place on plates. Repeat with remaining vegetables and potatoes.