The squash can also be baked or broiled.

4 medium zucchini, trimmed and halved lengthwise
4 medium yellow squash, trimmed and halved lengthwise
5 T olive oil, divided
salt and pepper, to taste
1/2 c chopped fresh basil
1/2 c grated Parmesan cheese
2 T balsamic vinegar

1. Place zucchini and yellow squash on a large baking sheet. Brush with 3 T of the olive oil. Sprinkle with salt and pepper. Grill (the squash will be put on the grill over the coals), roast or broil (keep the squash on the baking sheet) vegetables until tender and browned (this will not be so characteristic if roasting), turning occasionally.

2. Transfer to a plate and cool. Cut diagonally into 1-inch pieces.

3. Put into a large serving bowl. Add remaining 2 T olive oil, basil, Parmesan cheese, and balsamic vinegar. Toss to combine. Taste for seasoning.