Applebee'S Vegetable Medley - cooking recipe

Ingredients

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

Preparation

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 saute 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.