Applebees Vegetable Medley Recipe 55

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APPLEBEE'S VEGETABLE MEDLEY



Applebee's Vegetable Medley image

A zesty, flavorful vegetable blend from the folks at Applebee's posted in response to a recipe request. Cooking time is approximate.

Provided by Molly53

Categories     Corn

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 130, Fat 9.1, SaturatedFat 5.6, Cholesterol 22.9, Sodium 785.2, Carbohydrate 11.3, Fiber 2.9, Sugar 6.8, Protein 2.4

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



Applebee's Vegetable Medley Recipe - (5/5) image

Provided by juddin55

Number Of Ingredients 7

2 Pounds Assorted Frozen Vegetables
Olive Oil
1 Teaspoon Salt
1/2 Teaspoon Granulated Garlic
2 Teaspoons Dried Parsley
1 Teaspoon Worcestershire Sauce
1 Teaspoon Soy Sauce

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.

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



Applebee's Vegetable Medley Recipe - (4/5) image

Provided by á-170456

Number Of Ingredients 14

1/2 pound fresh zucchini 1/4" bias half-moons
1/2 pound yellow squash 1/4" bias half-moons
1/4 pound red pepper cut 1/4" julienne
strips
1/4 pound fresh carrots cut 4" by 1/4"
sticks
1/4 pound red onions cut 1/4" julienne
strips
3 tablespoons 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

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.

WINTER VEGETABLE MEDLEY



Winter Vegetable Medley image

Make and share this Winter Vegetable Medley recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 lb fresh Brussels sprout, halved
1/2 lb parsnip, peeled and cut into 1/2 inch chunks
1/2 lb baby carrots
1 medium sweet potato, peeled and cut into 1/2 inch chunks
2 medium red potatoes, cut into 1/2 inch chunks
2 medium white potatoes, peeled and cut into 1/2 inch chunks
1/2 cup butter or 1/2 cup margarine, melted
1 1/2 teaspoons rubbed sage
3 cloves garlic, minced
salt and pepper

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.

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