Applebee's Vegetable Medley

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 lb cold fresh zucchini
• 1/2 lb cold fresh yellow squash
• 1/4 lb cold red pepper, 1/4 inch julienne cut strips
• 1/4 lb cold carrot, 4 inch x 1/4 inch sticks
• 1/4 lb cold red onion, 1/4 inch julienne cut strips
• 1 small cold corn, cob (1-6 "wheel" cut)
• 3 tablespoons cold butter or 3 tablespoons margarine
• 1 teaspoon salt
• 1/2 teaspoon garlic granules
• 1 teaspoon worcestershire sauce
• 1 teaspoon soy sauce
• 2 teaspoons fresh parsley or 2 teaspoons dried parsley
• 1/2 teaspoon granulated sugar

Recipe

• 1 rinse and wash all vegetables under cold water.
• 2 cut the ends off of the zucchini and squash, then down the center lengthwise.
• 3 using knife, cut into 1/4 inch bias half moons.
• 4 slice red pepper in half and remove the stem, core and remove seeds.
• 5 cut each half in half, then slice lengthwise into 1/4" julienne strips.
• 6 slice both ends of red onion off, remove peel and core.
• 7 slice lengthwise for a 1/4 inch julienne cut.
• 8 peel carrots.
• 9 trim top end of carrot and narrow bottom end to result in a 4 inch length of (somewhat) uniform width.
• 10 cut each piece in half lengthwise, then cut the halves into quarters, result should be approximately 1/4 inch x 4 inch sticks.
• 11 heat butter or margarine in a sauté pan over medium heat taking caution not to scorch.
• 12 add salt, sugar and garlic.
• 13 add vegetables (start with carrots and work back up the list- denser vegetables take longer to heat) and cook until hot and crisp/tender.
• 14 when vegetables are all in pan and cooking, add worcestershire sauce, soy sauce and parsley.
• 15 mix thoroughly and serve.