Filter
Reset
Sort ByRelevance
Luci Silva
Colorful gluten-free pepper salad
Salad with gluten-free penne, baked parma ham, roasted tomato and buffalo mozzarella
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C. Cut the zucchini into slices of ½ cm. Place the zucchini on a baking tray covered with parchment paper.
-
Sprinkle with 1/8 of the oil and half of the vinegar. Roast for about 20 minutes at the bottom of the oven.
-
After 5 minutes, add the tomatoes to the zucchini and drizzle with 1/8 of the oil and the rest of the vinegar.
-
Place the ham on a 2nd baking sheet covered with parchment paper. Place the baking sheet with ham above the vegetables. Grate for about 15 minutes.
-
Spoon the vegetables and ham halfway.
-
In the meantime, cook the penne al dente according to the instructions on the package. Drain and put into a bowl.
-
Meanwhile, remove the leaves from the sprigs of basil and put them in a tall cup.
-
Add the rest of the oil and puree with the hand blender into a herbal oil. Season with pepper.
-
Tear the mozzarella into pieces. Take the vegetables out of the oven.
-
Mix the penne with the vegetables, mozzarella and herb oil. Break the ham into pieces and spread over the penne.
Blogs that might be interesting
-
30 minSide dishonion, Red pepper, yellow bell pepper, green pepper, zucchini, green bean, garlic, olive oil, peeled tomato, fresh parsley, mature cheese,stewed, gratinated vegetables -
20 minMain dishlettuce, unsalted butter, base stock,lettuce soup (7-9 months) -
20 minMain dishfarfalle, onion, (olive oil, grilled eggplant, zucchini and red pepper, pine nuts, smoked bacon, gormas,pasta with grilled vegetables, bacon and gormas -
15 minMain dishfresh green asparagus, pappardelle, fresh pasta sauce spinach ricotta, fresh spinach, smoked salmon cubes,pasta with salmon, spinach and asparagus
Nutrition
570Calories
Sodium22% DV520mg
Fat38% DV25g
Protein36% DV18g
Carbs22% DV65g
Fiber16% DV4g
Loved it