APPLEBEE'S VEGETABLE MEDLEY

1/2 lb. Zucchini -- cold, fresh, 40 F, bias half moons
1/2 lb. Yellow Squash -- cold, fresh 40 F, ? inch bias half moons
1/4 lb. Red Pepper -- cold, fresh, 40 F, ? inch julienne cut strips
1/4 lb. Carrots -- cold, fresh, 40 F, 4 inch by ? inch sticks
1/4 lb. Red Onions -- cold, fresh 40 F, ? inch julienne cut strips
1 ea. Corn cob, small -- cold, fresh, 40 F, 1-6 "wheel" cut
3 tbsp. Butter or margarine -- cold, fresh, 40 F
1 tsp. Salt
1/2 tsp. Granulated garlic
1tsp. Worcestershire sauce
1 tsp. Soy sauce
2 tsp. Parsley -- fresh or dried
Sugar -- to taste
Rinse and wash all vegetables under cold water.  Cut the ends off of the zucchini and squash, then down the center lengthwise. Using chef knife, cut into ? 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 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.  Heat butter or margarine in a sauté? pan over medium heat (do not scorch). Add salt, sugar (to taste) 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.