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Summer Vegetable Gnocchi Salad Recipe

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This recipe for Summer Vegetable Gnocchi Salad is from The Lovato Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 (16 ounce) package whole-wheat gnocchi
1 small eggplant, sliced lengthwise into 1/2-inch planks (I substituted carrots)
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 (I substituted parmesan)

Directions:
Directions:
Step 1
Preheat grill to medium-high.

Step 2
Boil gnocchi according to package directions. Drain.

Step 3
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.

Step 4
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.

Personal Notes:
Personal Notes:
Per 2 cup serving 445 calories
From Eating Well June 2020

 

 

 

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