Printable Area
Applebee's Vegetable Medley
By Molly53 on April 24, 2004
Photo by Charlotte J
6 Reviews
- Prep Time: 15 mins
- Total Time: 25 mins
- Servings: 4-6
Photo by Charlotte J
About This Recipe
"A zesty, flavorful vegetable blend from the folks at Applebee's posted in response to a recipe request. Cooking time is approximate."
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.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (131 g)
Servings Per Recipe: 4
- Amount Per Serving
- %
- Calories 129.9
- Calories from Fat 82
- 63%
- Amount Per Serving
- %
- Total Fat 9.1g
- 14%
- Saturated Fat 5.5g
- 27%
- Cholesterol 22.9mg
- 7%
- Sugars 6.8 g
- Sodium 785.1mg
- 32%
- Total Carbohydrate 11.2g
- 3%
- Dietary Fiber 2.9g
- 11%
- Sugars 6.8 g
- 27%
- Protein 2.3g
- 4%
Reviews
-
"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."
By Mustang Sally 54269 on June 12, 2011 | 1225901
-
"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"
By Charlotte J on August 28, 2009 | 934350
-
"Tasty recipe! I substituted fresh broccoli and baby carrots. Thanks!"
By sunnydays on November 12, 2007 | 514536
-
"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."
By Calee on June 12, 2008 | 650225
-
"Great and colorful side. Thanks for sharing this!"
By Mama's Kitchen (Hope) on November 27, 2006 | 339795
-
"Good and colorful."
By Jeffsmom on June 08, 2004 | 107040
Advertisement