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
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.
Serving Size: 2 cups
Per Serving: 445 calories; protein 13g; carbohydrates 60.1g; dietary fiber 9.1g; sugars 12.1g; fat 19g; saturated fat 4.4g; cholesterol 12.6mg; vitamin a iu 527.5IU; vitamin c 31.7mg; folate 85.3mcg; calcium 128.4mg; iron 2.4mg; magnesium 61.8mg; potassium 921.1mg; sodium 691.2mg.