Applebee's Vegetable Medley

Name: Applebee's Vegetable Medley
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4-6 serving(s)
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

Submitted by mollypaul

"A zesty, flavorful vegetable blend from the folks at Applebee's posted in response to a recipe request. Cooking time is approximate."

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photo by Lindy-Ann H.

Ready In:: 25mins
Ingredients:: 13
Serves:: 4-6

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

Rinse and wash all vegetables under cold water.
Cut the ends off of the zucchini and squash, then down the center lengthwise.
Using knife, cut into 1/4 inch bias half moons.
Slice red pepper in half and remove the stem, core and remove seeds.
Cut each half in half, then slice lengthwise into 1/4" julienne strips.
Slice both ends of red onion off, remove peel and core.
Slice lengthwise for a 1/4 inch julienne cut.
Peel carrots.
Trim top end of carrot and narrow bottom end to result in a 4 inch length of (somewhat) uniform width.
Cut each piece in half lengthwise, then cut the halves into quarters, result should be approximately 1/4 inch x 4 inch sticks.
Heat butter or margarine in a sauté pan over medium heat taking caution not to scorch.
Add salt, sugar and garlic.
Add vegetables (start with carrots and work back up the list- denser vegetables take longer to heat) and cook until hot and crisp/tender.
When vegetables are all in pan and cooking, add Worcestershire sauce, soy sauce and parsley.
Mix thoroughly and serve.

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Reviews

Oh, I just remembered I forgot the corn!! I was going to use the canned mini type. This still was a colorful and tasty dish. Super easy directions to follow. I put a serving in a piece of Flatout Flat Bread and ate mine that way. I'll make this again. Made for *Healthy Choices ABC Tag 2009* game

Charlotte J
Loved the vegy combination. Did the recipe pretty much as written. However, I didn't have cob corn so I used canned. I wasn't sure if garlic granules was powder or salt so I did 1/2 of each. Cut the butter abit & it came out perfect for us. Thanks for sharing such a tasty recipe.

Mustang Sally 54269
Very good and easy recipe. Awesome directions Molly! I used butternut squash as its one of our favorites. I didnt have any fresh corn so I used mini cobs of corn. Also I used 2 garlic cloves added them with the onions. The worcestershire sauce and soy sauce didn't overpower this recipe, just gave it a nice mild flavor I also added a pinch of chili pepper flakes just to give it a bit of a kick. Thanks for sharing this recipe one I will be making again. Made for help a camera-less chef game #5.

Calee
Tasty recipe! I substituted fresh broccoli and baby carrots. Thanks!

sunnydays
Great and colorful side. Thanks for sharing this!

Mamas Kitchen Hope