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Luci Silva
Colorful gluten-free pepper salad
Salad with gluten-free penne, baked parma ham, roasted tomato and buffalo mozzarella
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Ingredients
Directions
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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.
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Sprinkle with 1/8 of the oil and half of the vinegar. Roast for about 20 minutes at the bottom of the oven.
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After 5 minutes, add the tomatoes to the zucchini and drizzle with 1/8 of the oil and the rest of the vinegar.
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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.
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Spoon the vegetables and ham halfway.
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In the meantime, cook the penne al dente according to the instructions on the package. Drain and put into a bowl.
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Meanwhile, remove the leaves from the sprigs of basil and put them in a tall cup.
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Add the rest of the oil and puree with the hand blender into a herbal oil. Season with pepper.
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Tear the mozzarella into pieces. Take the vegetables out of the oven.
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Mix the penne with the vegetables, mozzarella and herb oil. Break the ham into pieces and spread over the penne.
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Nutrition
570Calories
Sodium22% DV520mg
Fat38% DV25g
Protein36% DV18g
Carbs22% DV65g
Fiber16% DV4g
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