4 medium zucchini, ends cut off, large seeds scooped out, halved lengthwise
4 medium yellow summer squash, trimmed, halved lengthwise
5 Tbsp olive oil, divided
1/2 cup chopped fresh basil
1/2 cup freshly grated Parmesan cheese
2 Tbsp balsamic vinegar
Turn grill on or get charcoal set to medium heat.
Arrange zucchini and yellow squash on a big platter, cut side up, and drizzle with 3 tablespoons oil, then sprinkle with salt and pepper and rub to coat veggies evenly.
When grill is ready, put zucchini and yellow squash on cut side down; cook for 5 minutes or until grill marks are nice, then flip and grill for about 5 minutes more or until brown and tender.
Remove and allow to cool in order to handle, then cut into strips crossways, then into rough chopped bite-sized pieces.
Put pieces in a large serving bowl and add the basil, Parmesan cheese, balsamic vinegar, and 2 tablespoons of remaining olive oil; toss gently until coated nicely.
Taste and add salt and pepper if desired. Serve immediately.