APPLEBEE'S VEGETABLE MEDLEY

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Applebee's Vegetable Medley image

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

Provided by Molly53

Categories     Corn

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 130, Fat 9.1, SaturatedFat 5.6, Cholesterol 22.9, Sodium 785.2, Carbohydrate 11.3, Fiber 2.9, Sugar 6.8, Protein 2.4

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