medium-large zucchini, trimmed, halved lengthwise and/or
medium-large yellow summer squash, trimmed, halved lengthwise
2-3 tablespoons olive oil
1/4 cup chopped fresh basil
1/4 cup freshly grated Parmesan cheese (about 1 ounce)
1 tablespoons balsamic vinegar
Optional additions: cherry tomatoes and pine nuts
Prepare barbecue (medium heat). Place zucchini and crookneck squash on large baking sheet; brush all over with 2 tablespoons oil. Sprinkle with salt and pepper. Grill vegetables until tender and brown, turning occasionally, about 10 minutes. Transfer to plate and cool.
Cut vegetables diagonally into 1-inch-wide pieces. Place in large bowl. Add basil, Parmesan cheese, balsamic vinegar and remaining 1 tablespoons oil and toss to blend. Season to taste with salt and pepper and serve. To make into a main dish, serve over pasta.