Summer Vegetable Gnocchi Salad
Ingredients
- 1 (16 ounce) package whole-wheat gnocchi
- 1 small eggplant, sliced lengthwise into 1/2-inch planks
- 1 medium zucchini, sliced lengthwise into 1/2-inch planks
- 1 medium yellow squash, sliced lengthwise into 1/2-inch planks
- 1 ear corn, husked
- ½ medium red onion, cut into 1/2-inch-thick rings
- 4 tablespoons extra-virgin olive oil, divided
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh basil
- 2 cloves garlic, grated
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- ½ cup crumbled feta cheese
Instructions
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Preheat grill to medium-high.
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Boil gnocchi according to package directions. Drain.
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Meanwhile, brush eggplant, zucchini, squash, corn and onion with 2 tablespoons oil. Grill the vegetables, turning occasionally, until charred and tender, 6 to 10 minutes total. Transfer to a cutting board. Remove the corn kernels from the cob and cut the other vegetables into bite-size pieces.
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Whisk the remaining 2 tablespoons oil, vinegar, basil, garlic, pepper and salt in a large bowl. Add the gnocchi and the vegetables and toss to coat. Serve sprinkled with feta.
Enjoy!
Recipe and photo courtesy of – https://www.eatingwell.com/recipe/280001/summer-vegetable-gnocchi-salad/ and Lazy Cat Kitchen
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