Applebees Vegetable Medley Recipes

APPLEBEE'S VEGETABLE MEDLEY RECIPE - (5/5)

Steps:

• Applebee's Vegetable Medley Side Serves: 4-6 2 Pounds Assorted Frozen Vegetables Thaw and set aside. Olive Oil Heat the oil in a wok. Add vegetables and begin to stir fry. 1 Teaspoon Salt 1/2 Teaspoon Granulated Garlic 2 Teaspoons Dried Parsley Add to vegetables and cook until crisp tender. 1 Teaspoon Worcestershire Sauce 1 Teaspoon Soy Sauce Add and toss with vegetables until heated through. Serve.

WINTER VEGETABLE MEDLEY

Steps:

• Place the first 6 ingredients in a greased 13x9 inch baking dish.
• In a bowl, mix together the butter, sage, sage, garlic, salt, and pepper; drizzle over the vegetables.
• Cover and bake at 375 degrees for 40-50 minutes or until tender.

APPLEBEE'S VEGETABLE MEDLEY RECIPE - (4/5)

Steps:

• 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 cut 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 by 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. This recipe yields ?? servings.

SWISS VEGETABLE MEDLEY

Steps:

• Preheat oven to 350.
• Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can french fried onions.
• Pour into a 1 quart casserole dish.
• Bake covered for 30 minutes.
• Top with remaining cheese and onion; bake, uncovered for another 5 minutes.