Applebee's Vegetable Medley

Total Time
Prep 15 mins
Cook 10 mins

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

Ingredients Nutrition


  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.
Most Helpful

5 5

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.

5 5

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

5 5

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

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