Applebees Vegetable Medley Recipe 55

APPLEBEE'S VEGETABLE MEDLEY

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 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 saute 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.

BBQ VEGETABLE MEDLEY

Steps:

• Pour the oil in a large bowl and add the peppers, tomatoes, onion, squash, zucchini, and basil in a bowl and toss to combine. Season with salt and pepper, to taste. Let vegetables stand for 10 minutes before placing them into a BBQ wok basket.
• Heat the grill to medium. Place vegetables (in the wok basket) on the grill and cook, stirring occasionally. Remove the vegetables from the grill and serve immediately.

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
• Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
• Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
• Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.

HOLIDAY VEGETABLE MEDLEY

Steps:

• Heat oil in 12-inch nonstick skillet over medium heat. Cook onion and garlic in oil 1 to 2 minutes, stirring occasionally, until onion is crisp-tender.
• Stir in squash, marjoram, salt and pepper. Cover and cook 4 to 6 minutes, stirring occasionally, until squash is crisp-tender.
• Add tomatoes; toss until coated. Garnish with marjoram.

APPLEBEE'S VEGETABLE MEDLEY

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.

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.

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.

A MORE HEALTHY VEGETABLE MEDLEY

Steps:

• Heat a large skillet coated with cooking spray over medium heat.
• Add the onion and bell pepper and cook for 2 minutes.
• Add the eggplant, cauliflower, zucchini, and mushrooms and cook for 3 minutes.
• Stir in the salsa, vinegar, oregano, basil, and red pepper.
• Stir in the broccoli and cover.
• Cook for 12 minutes, or until the vegetables are tender.
• Season with additional oregano and basil, if desired.