• 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

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.

Subscribe to the newsletter

Join our email list and get access to specials deals exclusive to our subscribers and tips on how to lose weight.