Recipe found on eatingwell.com
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.