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

Instructions

1. Rinse and wash all vegetables under cold water.

2. Cut the ends off of the zucchini and squash, then down the center lengthwise.

3. Using knife, cut into 1/4 inch bias half moons.

4. Slice red pepper in half and remove the stem, core and remove seeds.

5. Cut each half in half, then slice lengthwise into 1/4" julienne strips.

6. Slice both ends of red onion off, remove peel and core.

7. Slice lengthwise for a 1/4 inch julienne cut.

8. Peel carrots.

9. Trim top end of carrot and narrow bottom end to result in a 4 inch length of (somewhat) uniform width.

10. Cut each piece in half lengthwise, then cut the halves into quarters, result should be approximately 1/4 inch x 4 inch sticks.

11. Heat butter or margarine in a sauté pan over medium heat taking caution not to scorch.

12. Add salt, sugar and garlic.

13. Add vegetables (start with carrots and work back up the list- denser vegetables take longer to heat) and cook until hot and crisp/tender.

14. When vegetables are all in pan and cooking, add Worcestershire sauce, soy sauce and parsley.

15. Mix thoroughly and serve.