Grilled gnocchi and vegetables
1½ pound(s), thick, trimmed
Uncooked red onion(s)
2 slice(s), thick, 1/2-inch-thick
Orange bell pepper
1½ medium, cut into large pieces
Fresh cherry tomato(es)
1 pound(s), vacuum-packed
Reduced-fat pesto sauce
Red wine vinegar
- Coat a large stovetop grill pan with nonstick spray. Heat pan over high heat. (Or you can use a nonstick outdoor grill pan on an outdoor grill.) Lightly coat asparagus, onion, and bell pepper with nonstick spray. Add vegetables to pan; grill until crisp-tender, about 4 minutes per side. Remove vegetables to a cutting board. Cool slightly and coarsely chop vegetables. Place vegetables in a large bowl.
- Place tomatoes in a medium bowl and coat with cooking spray; toss to coat. Add tomatoes to grill pan; grill, turning occasionally, until lightly charred, about 2 minutes (try not to cook so long that skins burst). Add tomatoes to vegetables in large bowl.
- In medium bowl, toss gnocchi with oil. Add gnocchi to grill pan; grill until well marked, about 4 minutes per side. Add gnocchi to vegetable mixture. In a small bowl, stir together pesto, vinegar, and salt. Drizzle pesto mixture over gnocchi mixture; toss gently to coat. Serve warm or at room temperature.
- Serving size: about 1½ cups