For those pesky people who won’t eat their veggies
By Brittney MacDonald, Life & Style Editor
Ingredients
2 medium zucchini
4 medium potatoes (peeled)
1 medium red bell pepper
1 clove garlic (sliced)
½ cup dry bread crumbs
¼ cup olive oil
1 tsp. paprika
½ tsp. salt
1 tsp. pepper
In my ever present attempts to save money, I found when I examined my budget that the majority of my cash was paying for lunches and snacks between or during classes. In an effort to rectify this before going completely bankrupt, I decided to try packing lunches. Unfortunately, for people like me who can’t go for that classic ham sandwich or who are just plain bored with PB&J, packing a lunch means you have to get a little creative. Making large dinners to produce leftovers that will then travel well in Tupperware containers or that can be eaten cold is a great solution. Luckily this recipe caters to both.
Begin by quartering your zucchinis and then cubing them. Keep the chunks large, approximately the size of a six-sided game die. Do the same with the potatoes, making sure they’re relatively the same size.
Prep your pepper by removing the core, then chop it up. You can either use the same size you did for the potatoes and zucchini, or you can make it a bit smaller, it doesn’t really matter.
Preheat your over to 400F. As it’s heating, throw everything into a large bowl and begin tossing it around to spread the bread crumbs and seasoning evenly throughout. Add the paprika, salt, and pepper slowly to avoid getting weird globs of it stuck together. Once finished, transfer it to a medium baking pan or casserole dish, and do not cover it.
When your oven is ready, put it in on the middle rack and bake it for one hour, pulling it out every 15 minutes to stir it around so you get an even colour throughout. You’ll know it’s done when the potatoes are a golden brown. Because you will be taking it out periodically it might take a bit longer before it is done. The surest way to know it’s finished is to do a taste test. Bite into one of the potato chunks (use the potato to measure doneness because it is denser than the zucchini and will naturally take longer to cook), it should be somewhat crispy on the outside and tender on the inside.
