Hearty Gnocchi Toss with Grilled Summer Veggies

Ingredients

• ½ teaspoon black pepper
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons good quality balsamic vinegar
• 1 medium zucchini, sliced lengthwise into 1/2-inch thick slices
• ¼ teaspoon salt
• 1 package (16 oz) whole-wheat gnocchi
• 1 small eggplant, sliced lengthwise into 1/2-inch thick slices
• 1 medium yellow squash, sliced lengthwise into 1/2-inch thick slices
• 1 ear of corn, husked
• ½ cup soft feta cheese, crumbled
• ½ medium-sized red onion, cut into 1/2-inch-thick rings
• 2 tablespoons fresh basil, finely chopped
• 2 cloves of garlic, minced