One of the best things about summer is the bounty of fresh vegetables. Toss all of your favorites into this tasty Summer Veggies & Gnocchi with Romesco from Dave's Fresh Marketplace for a summer meal that's as pretty as it is tasty.
Servings: 6 Prep Time: 20 minutes Cook Time: 30 minutes
Ingredients:
- 2 17.5-ounce packages gnocchi
- 2 ears fresh corn on the cob, cooked
- 1 small red onion, thinly sliced
- Roasted veggies ingredients:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon each dried basil, garlic powder and onion powder
- 1/2 teaspoon salt
- 1 eggplant, 1" diced
- 1 yellow squash, 1" half moons
- 1 zucchini, 1" half moons
- Romesco sauce ingredients:
- 6 ounces roasted red peppers
- 6 ounces fire-roasted tomatoes
- 1/2 cup almonds, sliced
- 2 tablespoons parsley, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt & pepper
- 1/2 teaspoon paprika
- 2 garlic cloves
- 1/2 lemon, juiced
- 1 teaspoon red wine vinegar
Method of Preparation:
Preheat the oven to 375 degrees.
Spray a sheet pan with pan spray.
In a large bowl, toss the eggplant, squash and zucchini with olive oil, balsamic vinegar, seasonings, salt and pepper.
Spread evenly on the sheet pan and roast for 30 minutes, tossing halfway through roasting.
In a food processor or blender, add all of the romesco sauce ingredients. Blend until smooth.
Boil gnocchi according to the package directions. Drain.
In a large bowl, add gnocchi, roasted veggies, corn, red onion and romesco sauce.
Toss to combine all. Enjoy as a side dish or an entree!
For nutrition facts and a step-by-step video, visit Dave's Marketplace.
