Texas Roadhouse, Inc. operates a chain of casual-dining restaurants catering to blue-collar families, offering a menu of steak, chicken, side dishes, and made-from-scratch rolls. Texas Roadhouse operates 182 restaurants in 34 states. The company's restaurants feature a southwestern décor, hand-painted murals, neon signs, and jukeboxes, offering patrons a free, unlimited supply of peanuts and inexpensive entrées. The per guest check average is $13.53, roughly two-thirds less than the per guest check average of the company's largest competitor, Outback Steakhouse, Inc. Texas Roadhouse targets secondary markets for expansion, preferring communities with populations above 60,000 and a high concentration of working-class families. The company is controlled by its founder and chairman, W. Kent Taylor, who owns approximately 60 percent of Texas Roadhouse stock.

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Grilled Vegetable Skewers



Grilled Vegetable Skewers

Logan's Roadhouse Copycat Recipe

Serves 2-4

4 short skewers
1⁄2 cup extra light olive oil
2-3 fresh garlic cloves, minced
salt
pepper
1-2 tablespoon parmesan cheese
1 vine ripe tomatoes, cored and seeded
1⁄2 small green pepper, cored and seeded
1⁄2 small white onion
1 small zucchini





Mix olive oil, garlic, salt, and pepper in a medium sized bowl; let set for about an hour to let all flavors blend. Cut all vegetables into bite size pieces (about 1 inch). Toss veggies in the olive oil/garlic mix and coat evenly. Slide veggie's onto skewers one by one leaving a small space in between each - group onions to lessen chance of burning.

Add additional salt and pepper if desired, and then sprinkle with Parmesan cheese, turning skewers to ensure even coating. Place on top rack over medium flame in a preheated grill. Cook for about 15 to 20 minutes turning occasionally to prevent charring. Remove from grill when veggies start to brown and become tender. Sprinkle with additional Parmesan cheese if desired, and serve.



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