I'm getting so sick of it not being summer. Jumping the gun and loving that decision for me. Would this be even better with fresh zucchini, squash, and corn from local farmers? Likely. I guess I'll remake it come June.
Source: Eating Well Magazine | Serves: 4 | Time: 30 min
Changes: skipped corn since it looked YUCKY; adjusted amounts since the zucchini looked just meh at the grocery store; skewered the veggies
Ingredients
16 oz gnocchi (I used sweet potato gnocchi)
1 medium #eggplant, cut into chunks
1 small #zucchini, cut into chunks
2 small yellow #squash, cut into chunks
1/2 medium red onion, cut into chunks
4 tbsp EVO
2 tbsp balsamic vinegar
2 tbsp fresh basil, chopped
2 cloves garlic, minced
1/2 tsp each S&P
1/2 cup crumbled vegan feta cheese
Instructions
Preheat grill to medium high.
Boil the gnocchi according to package directions. Drain.
While the gnocchi boils, skewer and brush veggies with 2 tbsp EVO. Grill, turning occasionally for 6-10 minutes.
Whisk 2 tbsp EVO, vinegar, basil garlic, salt and pepper in a large bowl. Add the gnocchi, and veggies, and toss well.
Plate the salads and sprinkle some feta on top. Enjoy!
Journal
Yesterday... let us not speak of yesterday. Pathetic amount of steps, too much wine, and too much cheese is all I can say.
Food & Drink
6 glasses of water
2 cups of coffee
2 pieces of toast with peanut butter and hummus
1 glass of orange juice
1 piece of cheese
8 olives
Tonight's recipe
2 diet cokes
Exercise
3.3 mile walk (partially while carrying groceries)
11,947 total steps