Summer Vegetable Gnocchi

Original Recipe from Here!

Ingredients

• 1 (16 ounce) package gnocchi

• 1 small eggplant, sliced lengthwise into 1/2-inch planks

• 2 medium zucchini, sliced lengthwise into 1/2-inch planks

• 1 /2 cup frozen corn, thawed

• 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

What To Do

Preheat grill to medium-high.

Boil gnocchi according to package directions. Drain.

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.

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.