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
Nutrition Profile
Nutrition Facts
Serving Size: 2 cups 445 calories; total fat 19g; saturated fat 4g; cholesterol 13mg; sodium 691mg; total carbohydrate 60g; dietary fiber 9g; total sugars 12g; protein 13g; vitamin c 32mg; calcium 128mg; iron 2mg; potassium 921m
Directions
Step 1
Preheat grill to medium-high.
Step 2
Boil 16 ounces of gnocchi according to package directions. Drain.
Step 3
Meanwhile, brush 1/2-inch plank slices from 1 eggplant, 1 zucchini and 1 squash, plus 1 ear of corn and 1/2 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 bitesize pieces.
Step 4
Whisk the remaining 2 tablespoons oil, 2 tablespoons vinegar, 2 tablespoons basil, 2 garlic cloves, 1/2 teaspoon pepper and 1/4 teaspoonsalt in a large bowl. Add the gnocchi and the vegetables and toss to coat. Serve sprinkled with 1/2 cup feta.
