Summer Vegetable Gnocchi Salad

• servings: 4 servings
• active time: 40 minutes
• total time: 40 minutes

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

Directions

Preheat grill to medium-high.

Boil 16 ounces of gnocchi according to package directions. Drain.

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 bite-size pieces.

Whisk the remaining 2 tablespoons oil, 2 tablespoons vinegar, 2 tablespoons basil, 2 garlic cloves, 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl. Add the gnocchi and the vegetables and toss to coat. Serve sprinkled with 1/2 cup feta.

Nutrition

• Calories: 445 kcal
• Total Fat: 19 g
• Saturated Fat: 4 g
• Unsaturated Fat: 0 g
• Cholesterol: 13 mg
• Sodium: 691 mg
• Total Carbohydrate: 60 g
• Dietary Fiber: 9 g
• Total Sugars: 12 g
• Protein: 13 g