“Grilled Summer Vegetable Gnocchi Salad: A Burst of Fresh Flavors in Every Bite!”

Elevate your summer dining experience with our Grilled Summer Vegetable Gnocchi Salad! This vibrant dish combines the wholesome goodness of whole-wheat gnocchi with a symphony of charred and tender grilled vegetables, all tossed in a delectable balsamic basil vinaigrette. Bursting with colors and flavors, this salad is a celebration of summer on your plate!

Picture this: a warm summer evening, the grill sizzling with anticipation, and the enticing aroma of vegetables charring to perfection. That’s the scene in our household when we whip up this Grilled Summer Vegetable Gnocchi Salad. The first time we tried it, the combination of the smoky grilled veggies, the pillowy gnocchi, and the zesty vinaigrette created a sensory symphony that left us craving more. Now, it’s a go-to recipe whenever we want to savor the essence of summer.

Why This Grilled Summer Vegetable Gnocchi Salad:

• Garden-Fresh Goodness: Revel in the goodness of summer vegetables – eggplant, zucchini, yellow squash, corn, and red onion – grilled to perfection, creating a medley of textures and flavors.
• Wholesome Gnocchi: Whole-wheat gnocchi adds a hearty and satisfying element to the salad, making it a complete and fulfilling meal.
• Zesty Balsamic Basil Vinaigrette: The vinaigrette, with its balsamic tang, fresh basil, and garlic kick, ties all the elements together, creating a burst of deliciousness in every bite.
• Easy Grilling: The vegetables are grilled to charred perfection, infusing a smoky essence that takes this salad to a whole new level.

Ingredients:

• 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

Directions:

1. Preheat the grill to medium-high.
2. Boil the whole-wheat gnocchi according to package directions. Drain.
3. Brush eggplant, zucchini, squash, corn, and onion with 2 tablespoons of olive oil. Grill the vegetables, turning occasionally, until charred and tender (approximately 6 to 10 minutes). Transfer to a cutting board. Remove corn kernels from the cob and cut the other vegetables into bite-size pieces.
4. In a large bowl, whisk the remaining 2 tablespoons of olive oil, balsamic vinegar, basil, garlic, pepper, and salt.
5. Add the cooked gnocchi and grilled vegetables to the bowl. Toss to coat everything in the flavorful vinaigrette.
6. Serve the salad sprinkled with crumbled feta, creating a delightful contrast to the smoky grilled vegetables.

Notes:

• Experiment with other grilled vegetables based on your preference or what’s in season.
• This salad is great for gatherings; make it ahead, refrigerate, and serve chilled.
• Drizzle additional balsamic vinegar or olive oil for added richness, if desired.
• Customize with your favorite herbs or add a handful of cherry tomatoes for extra freshness.