Grilled Gnocchi Salad
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1.
Heat a grill or grill pan to medium-high heat. Cook the gnocchi according to package instructions. Drain the gnocchi, toss it in 1 teaspoon of olive oil, and spread in an even layer on a sheet pan too cool.
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2.
Brush the zucchini, squash, corn, and onion with 2 teaspoons of the olive oil. Sprinkle the corn and onion with the L&B Corn on the Cob Seasoning.
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3.
Grill the vegetables until charred and crisp-tender, rotating halfway through, 4 to 6 minutes for the zucchini and squash, 7 to 9 minutes for the onions, and 10 to 12 minutes for the corn.
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4.
Transfer the vegetables to a cutting board. Dice the zucchini, squash, and onions, and cut the kernels off the corn cobs.
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5.
To make the dressing, in a small bowl, whisk together the lemon juice, red wine vinegar, garlic, and parsley. Slowly pour in the olive oil while whisking to emulsify. Season with salt and black pepper.
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6.
In a large serving bowl, toss the gnocchi, grilled vegetables, dressing, and half of the feta together. Garnish with the remaining feta and torn basil leaves. Serve warm or cold.
Directions
-
1.
Heat a grill or grill pan to medium-high heat. Cook the gnocchi according to package instructions. Drain the gnocchi, toss it in 1 teaspoon of olive oil, and spread in an even layer on a sheet pan too cool.
-
2.
Brush the zucchini, squash, corn, and onion with 2 teaspoons of the olive oil. Sprinkle the corn and onion with the L&B Corn on the Cob Seasoning.
-
3.
Grill the vegetables until charred and crisp-tender, rotating halfway through, 4 to 6 minutes for the zucchini and squash, 7 to 9 minutes for the onions, and 10 to 12 minutes for the corn.
-
4.
Transfer the vegetables to a cutting board. Dice the zucchini, squash, and onions, and cut the kernels off the corn cobs.
-
5.
To make the dressing, in a small bowl, whisk together the lemon juice, red wine vinegar, garlic, and parsley. Slowly pour in the olive oil while whisking to emulsify. Season with salt and black pepper.
-
6.
In a large serving bowl, toss the gnocchi, grilled vegetables, dressing, and half of the feta together. Garnish with the remaining feta and torn basil leaves. Serve warm or cold.