INGREDIENTS
4 medium-large zucchini, trimmed, halved lengthwise
4 medium-large yellow crookneck squash, trimmed, halved lengthwise
3 Tablespoons light olive oil
DRESSING
1/2 cup fresh basil
1/3 cup grated fresh pecorino romano cheese (used a little more)
2 Tablespoons balsamic vinegar
2 Tablespoons light olive oil
Prepare barbecue (medium heat). Place zucchini and crookneck squash on large baking sheet; brush all over with 3 tablespoons oil. Sprinkle with salt and pepper.
Grill vegetables until tender and brown, turning occasionally, about 10 minutes.
Transfer to plate and cool.
Put the basil, pecorino romano, balsamic vinegar and light olive into the food processor and blend. Spread this mixture over the zucchini. Then cut zucchini into large pieces diagonally. Layer in bowl or place on platter.