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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.
Shop Ingredients
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.