16 oz. Whole wheat gnocci
1 small eggplant, sliced lengthwise into 1/2 inch planks
1 med. Zucchini, sliced lengthwise
1 med. Yellow squash, sliced lengthwise
1 ear corn, husked
1/2 med. Red onion, cut into 1/2 inch rings
4 T. EVOO
2 T. Balsamic vinegar
2 T. Fresh basil, chopped
2 cloves garlic
1/2 t. Ground pepper
1/4 t. Salt
1/2 cup crumbled feta cheese

16 oz. Whole wheat gnocci 1 small eggplant, sliced lengthwise into 1/2 inch planks 1 med. Zucchini, sliced lengthwise 1 med. Yellow squash, sliced lengthwise 1 ear corn, husked 1/2 med. Red onion, cut into 1/2 inch rings 4 T. EVOO 2 T. Balsamic vinegar 2 T. Fresh basil, chopped 2 cloves garlic 1/2 t. Ground pepper 1/4 t. Salt 1/2 cup crumbled feta cheese

1. Preheat grill to medium high or oven to 400 degrees.

2. Boil gnocci according to package directions.

3. Brush eggplant, zucchini, squash, corn, and onion with 2 T. oil. Grill veggies, turning occasionally until charred tender for 6 to 10 minutes or bake in oven for 20 to 30 minutes. Remove corn kernals from husk and cut veggies into bite sized pieces.

4. Whisk 2 T. Oil, vinegar, basil, garlic, pepper, and salt in large bowl. Add gnocci and vegetables and toss to coat. Sprinkle with feta.