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Grilled Summer Squash with Parmesan & Balsamic


4 medium-large zucchini, trimmed, halved lengthwise
4 medium-large yellow squash, trimmed, halved lengthwise
5 tablespoons olive oil
1/2 cup chopped fresh basil
1/3 cup freshly grated Parmesan cheese (about 1 ounce)
2 tablespoons balsamic vinegar


  1. Prepare barbecue (medium heat).
  2. Place zucchini and yellow squash on large baking sheet; brush all over with 3 tablespoons oil.
  3. Sprinkle with salt and pepper.
  4. Grill vegetables until tender and brown, turning occasionally, about 10 minutes.
  5. Transfer to plate and cool.
  6. Cut vegetables diagonally into 1-inch-wide pieces.
  7. Place in large bowl.
  8. Add basil, Parmesan cheese, balsamic vinegar and remaining 2 tablespoons oil and toss to blend.
  9. Season to taste with salt and pepper and serve.