Recipe found on

Makes 4 servings


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 Tbsp extra-virgin olive oil, divided

2 Tbsp balsamic vinegar

2 Tbsp chopped fresh basil

2 cloves garlic, grated

½ tsp ground pepper

¼ tsp salt

½ cup crumbled feta cheese


Preheat grill to medium-high.

Boil gnocchi according to package directions. Drain.

Meanwhile, brush the eggplant, zucchini, squash, corn and onion with 2 tablespoons of oil. Grill the vegetables, turning occasionally, until charred and tender, about 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 of 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.