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Applebee's Vegetable Medley

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ready in: 30-60 minutes
serves/makes:   4

recipe id: 112022
cook method: stovetop

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1/2 pound cold, fresh zucchini, 1/4 inch bias half moons
1/2 pound cold, fresh yellow squash, 1/4 inch bias half moons
1/4 pound cold red bell pepper, 1/4 inch julienne cut strips
1/4 pound cold carrots, 4 inch x 1/4 inch sticks
1/4 pound cold red onions, 1/4 inch julienne cut strips
1 cold, small corn cob, "wheel" cut
3 tablespoons cold butter or margarine
1 teaspoon salt
1/2 teaspoon granulated garlic
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
2 teaspoons fresh or dried parsley


Thoroughly clean and sanitize sink. Rinse and wash all vegetables under cold water.

Clean and sanitize cutting board and knife. Cut the ends off of the zucchini and squash, then down the center lengthwise. Using chef knife, cut into 1/4 inch bias half moons.

Slice red pepper in half and remove the stem. Core and remove seeds from the red peppers. Cut each half in half, then slice lengthwise.

Slice both ends of red onion off. Remove the peel and core of the onion. 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 1/4 inch sticks.

Heat butter or margarine in a saute pan over medium heat (do not 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, yet crisp.

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

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145 calories, 9 grams fat, 15 grams carbohydrates, 3 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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