Colorful gluten-free pepper salad

Name: colorful gluten-free pepper salad
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 1 zucchini; 4 el (olive oil; 1 el balsamic vinegar; 500 g sweet vegetable tomato mix; 70 g parma ham; 300 g penne gluten free; 15 g fresh basil; 125 g buffalo mozzarella

Salad with gluten-free penne, baked parma ham, roasted tomato and buffalo mozzarella

Ingredients

Kitchen Stuff

1 baking tray
1 baking paper
1 blender

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.