Applebee's Vegetable Medley Recipe-Close Clone Recipe
This recipe for Applebee's Vegetable Medley is a close clone recipe.
I think the combination of vegetables in this recipe, really is a
awesome medley!
Ingredients:
-
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 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, 1-6 "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
Directions:
-
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 sauté 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.