With over 100 company-owned and franchised restaurants throughout the Eastern and Midwestern United States, RARE Hospitality International Inc. has a fast-growing presence in the steakhouse segment of the dining industry. This relative newcomer to the market--at scarcely 15 years in business, compared to such 1960s-era chains as Ponderosa and Bonanza--RARE's irreverent style of "cowboy cuisine" shook up the segment. By 1996, the company's core chain of LongHorn Steakhouses numbered 81 units. Following its initial public offering in 1992, the company acquired the Bugaboo Creek Steak House chain and its smaller The Capital Grille group of pricey eateries. Founder George W. McKerrow, Jr. continued to serve the company as chairman through the mid-1990s.




Grilled Vegetables

Longhorn Steakhouse Recipe

Serves 4

1 large zucchini
1 large red onion
2 large red peppers
1 bunch asparagus
2 large portobello mushroom caps
olive oil
balsamic vinegar
salt & pepper, to taste
1 teaspoon onion powder
1 teaspoon garlic powder
3 sprigs rosemary (optional)

Wash vegetables under cold running water and pat dry. Cut zucchini in 1/2 inch thick diagonal planks. Snip off the woody ends of the asparagus leaving about 6 inch spears. Stem and seed the pepper and cut into 4 quarters. Skin the red onion and cut into 1/2 inch thick slabs. Leave the Portobellos whole as these will be sliced after grilling (remove stem). Line the vegetables on a tray and brush both sides with olive oil and season with salt, pepper, onion powder and garlic powder.

Place vegetable on a hot, oiled grill and don’t move for 5 minutes to ensure nice grill marks. Add a few sprigs of rosemary on grill for extra flavor. Turn vegetables once and remove after 2 minutes. Transfer to serving platter; discard any leftover rosemary. Slice the Portobello’s into 1/2 inch long strips. Drizzle olive oil and balsamic vinegar on vegetables and serve immediately.

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