Grilled Vegetable & Gnocchi Salad with Miso Balsamic Vinaigrette

Grilled vegetables are so alluringly delicious.  Grilling brings out the flavor and sweetness of most veggies. I could eat a whole platter of the grilled garden bounty as a meal.  Nothing else required.  They're that good.

This gorgeous grilled vegetable salad checks all the boxes and is a perfect meatless Monday main as it adds some heft thanks to gnocchi.  I use cauliflower gnocchi to lighten it up a bit, but the combination of those charred veggies, a bit of char on the gnocchi as well, an intriguingly flavored balsamic vinaigrette with mysterious and deeply flavorful miso, all adored with fresh herbs is the ultimate.

YOU CAN USE YOUR FAVORITE GRILLING VEGGIES. I PICKED MUSHROOMS, PEPPERS, SHALLOT & ZUCCHINI

The salad seems so indulgent, but is simple, light and even my carnivore husband was remarking how tasty it was.  When he wants more I know I have a winner.

MISO IS THE SECRET INGREDIENT IN THIS VINAIGRETTE

You can grill all the veggies on a grill pan, or take them outside to your grill and in short order you'l have the perfect char and texture that's needed here.

ALL THE VEG PREPPED & READY TO GRILL

I chose zucchini, portobello mushrooms, shallot and mini sweet peppers as my selection, but use your veg of choice.  Root vegetables such as carrots or potatoes don't work well since their cook time is much longer, but you could grill Roma tomatoes, bok choy, any sweet onion or eggplant.  Use what you like or what your family likes.

I COULD EAT ALL THESE VEGGIES EVEN BEFORE WE ADD THE GNOCCHI & VINAIGRETTE

The finishing touch of fresh herbs is ideal here.  I used a combination of basil from my windowsill and mint from my herb garden, but you could also use some flat leaf parsley or even tarragon.

This salad is ideal when it's room temperature or slightly warm, but not hot, making it ideal for an al fresco picnic dining situation.  I did have leftovers cold right out of the fridge the next day for lunch.  I dug in for sure, but I did like the salad better at room temperature,  The flavors were more intense than when they were cold.

Some of my favorite affiliate items used for this recipe:

Grilled Vegetable & Gnocchi Salad with Miso Balsamic Vinaigrette
10 ounce package frozen gnocchi (I like Green Giant cauliflower & spinach gnocchi)
1 large zucchini, cut in half lengthwise
1-2 portobello mushrooms or about 8-10 baby Bella mushrooms (stems removed)
1 large sweet bell pepper, stems and core removed and cut in quarters.  You can also use about 4 mini sweet peppers
1 large shallot, skin removed & cut in quarters, or half of a larger red onion
1/2 teaspoon sea salt
1/2 teaspoon pepper
2 teaspoons Olive oil


Garnish - Small Handful chopped fresh herbs.  I used a mint and basil combination, but parsley, cilantro or tarragon would be lovely as well,


Prepare the veggies for grill or grill pan and evenly sprinkle the salt and pepper over them.
Preheat the grill or grill pan to medium high heat.  Place the veggies cut side down in the pan and cook until they get nice char marks.  Flip and continue to cook on the other side until that side is charred as well and the veggies are just beginning to soften.  If your pan isn't large enough you can do this in batches.


While the veggies cook bring a medium pot of water to a boil and drop in the gnocchi.  Cook according to package directions (mine took 2 minutes).  Drain well.


Remove veggies from the grill pan and drop the gnocchi in the hot pan, getting a nice sear on the exterior of the gnocchi.  Add olive oil to keep the gnocchi from sticking.  You could also sear the gnocchi in a separate non-stick skillet if you feel more comfortable doing that.


Use a silicon spatula to remove the gnocchi from the grill pan or skillet.


Roughly chop the vegetables and arrange on a serving platter along with the gnocchi.  Drizzle with the Miso Balsamic Vinaigrette and sprinkle over the fresh herbs.




Miso Balsamic Vinaigrette
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon white miso paste 
1 large clove garlic, minced or grated

small pinch salt (I like course sea salt)


Whisk together well or shake together in a jar with a tight fitting lid.