Mexican Picadillo
This Mexican picadillo is so versatile. It can be served with a side of beans and rice for a complete meal, or serve it in a burrito, in hard shell tacos, or over nachos.
Read MoreSummer Vegetable Gnocchi Salad
Drescription
This riff on pasta salad is best served warm, while the gnocchi is nice and tender. Plus, the grilled veggies taste extra good fresh off the fire in this easy gnocchi recipe.
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
- Preheat grill to medium-high.
- Boil 16 ounces of gnocchi according to package directions. Drain.
- Meanwhile, brush 1/2-inch plank slices from 1 eggplant, 1 zucchini and 1 squash, plus 1 ear of corn and 1/2 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.
- Whisk the remaining 2 tablespoons oil, 2 tablespoons vinegar, 2 tablespoons basil, 2 garlic cloves, 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl. Add the gnocchi and the vegetables and toss to coat. Serve sprinkled with 1/2 cup feta.
