2. Chop 4 red peppers, 2 yellow peppers and 1 green pepper. Set aside.
3. In a large bowl, place the red peppers, add 3 tbsp (45 ml) olive oil and 1 tbsp (15 ml) smoked paprika. Season with salt and pepper to taste. Place on a non-stick baking sheet, leaving space for the other peppers. Repeat with the yellow peppers, adding only 1 tbsp (15 ml) olive oil and 1 tsp (5 ml) paprika. Do the same with the green pepper, adding only 1 tsp (5 ml) oil without adding paprika. Place on the baking sheet, not mixing the colors, and roast in the oven for 15 minutes or until the peppers are lightly colored.
4. Once the peppers are cooked, set aside in the fridge in separate bowls to allow everyone to choose the color of their choice.
5. Slice the zucchini and place in the same bowl used for the peppers. Add 2 tbsp (30 ml) olive oil. Salt and pepper to taste.
6. Place the zucchini on the same non-stick baking sheet and bake for 15 minutes or until the zucchini are lightly colored.
7. Slice the mushrooms and place them in the same bowl used for the zucchini. Add 2 tbsp (30 ml) of olive oil. Salt and pepper to taste.
8. Place the mushrooms on the same non-stick baking sheet and bake for 15 minutes or until the mushrooms are lightly colored.
9. In a large pot, boil water and cook 3 cups (750 ml) of pasta of your choice according to the manufacturer's directions. Rinse and reserve in the refrigerator.
10. Cut 900 g (2 lbs) of chicken breasts and 450 g (1 lb) of pork fillet into strips. Set aside.
11. In a skillet, heat 2 tbsp (30 ml) olive oil and cook the fondue beef over medium-high heat for 1 minute on each side or until cooked through. Season with salt and pepper to taste. Set aside in the refrigerator.
12. In a skillet, heat 2 tbsp (30 ml) olive oil and cook 900 g (2 lbs) chicken strips over medium-high heat for 10 minutes, turning regularly, or until chicken is cooked through. Season with salt and pepper to taste. Set aside in the refrigerator.
13. In a skillet, heat 2 tbsp (30 ml) olive oil and cook 450 g (1 lb) pork strips over medium-high heat for 10 minutes, turning regularly, or until pork is cooked through. Season with salt and pepper to taste. Set aside in the refrigerator.
14. Chop 6 green onions, place in a bowl in the fridge.
15. Chop up some iceberg lettuce and place in a bowl in the fridge.
16. Cut a red onion into thin slices and place in the fridge.
17. Cut 4 Italian tomatoes into small cubes and place in the fridge.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
Mixing bowls
1 wooden spoon
1 large non-stick frying pan
1 large cauldron
1 pasta drainer
1 large baking sheet
Empty containers (storage or freezing)
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