Applebee's Vegetable Medley

Recipe by Molly53
READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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.
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