Grilled Summer Squash with Pesto and Balsamic Syrup

Ingredients

• 2 large summer squash, cut into 1/2-inch thick slices
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1/4 cup prepared pesto
• 2 tablespoons balsamic syrup, or balsamic glaze
• Optional garnish:
• Chopped fresh basil leaves

Directions

1. Get a gas or charcoal grill heated to high. Set the squash in a colander, mix it with 2 tsp. kosher salt, and leave it to drain for 30 minutes. Move the drained squash into a large bowl.
2. While the squash rests, combine basil, Parmigiano-Reggiano, 1/4 cup olive oil, and 1/2 tsp. salt in a food processor. Blend until the mixture is smooth.
3. Set a small saucepan over medium-low heat and simmer the balsamic vinegar until it thickens into a syrup and cooks down to about 2 Tbs., 8 to 10 minutes.
4. Add the remaining 2 Tbs. extra-virgin olive oil to the squash, along with a few twists of freshly ground black pepper, and toss to coat. Grill the slices, turning them once, until they are tender and nicely browned, 8 to 12 minutes.
5. Transfer the squash to a platter. Spoon little bits of pesto over the top, then add extra-virgin olive oil and balsamic syrup to taste. Finish with pine nuts and serve.