Vegetable Medley

Vegetable Medley 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 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