Applebee's Vegetable Medley |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Cooking time is approximate. Ingredients:
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 |
Directions:
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.
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