Applebee's Vegetable Medley

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 margarine
• 1 teaspoon salt
• 1/2 teaspoon garlic granules
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce
• 2 teaspoons fresh parsley or dried parsley
• 1/2 teaspoon granulated sugar

Directions

1. 1

   Rinse and wash all vegetables under cold water.

2. 2

   Cut the ends off of the zucchini and squash, then down the center lengthwise.

3. 3

   Using knife, cut into 1/4 inch bias half moons.

4. 4

   Slice red pepper in half and remove the stem, core and remove seeds.

5. 5

   Cut each half in half, then slice lengthwise into 1/4" julienne strips.

6. 6

   Slice both ends of red onion off, remove peel and core.

7. 7

   Slice lengthwise for a 1/4 inch julienne cut.

8. 8

   Peel carrots.

9. 9

   Trim top end of carrot and narrow bottom end to result in a 4 inch length of (somewhat) uniform width.

10. 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. 11

    Heat butter or margarine in a sauté pan over medium heat taking caution not to scorch.

12. 12

    Add salt, sugar and garlic.

13. 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. 14

    When vegetables are all in pan and cooking, add Worcestershire sauce, soy sauce and parsley.

15. 15

    Mix thoroughly and serve.