Applebee's Vegetable Medley

"A zesty, flavorful vegetable blend from the folks at Applebee's posted in response to a recipe request. Cooking time is approximate."
 
Download
photo by Lindy-Ann H. photo by Lindy-Ann H.
photo by Lindy-Ann H.
photo by Calee photo by Calee
photo by Charlotte J photo by Charlotte J
Ready In:
25mins
Ingredients:
13
Serves:
4-6
Advertisement

ingredients

Advertisement

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.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. Charlotte J
    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
     
  2. Mustang Sally 54269
    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.
     
  3. Calee
    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.
     
  4. sunnydays
    Tasty recipe! I substituted fresh broccoli and baby carrots. Thanks!
     
  5. Mamas Kitchen Hope
    Great and colorful side. Thanks for sharing this!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes