25 Min

• 2 medium Yellow Summer Squash, sliced lengthwise ¼-inch thick
• 3 Tbsp Olive Oil
• 3 Tbsp Balsamic Vinegar
• 1/2 tsp Chopped Fresh Oregano
• 2 Tbsp Nuts of your choice, roughly chopped and toasted
• Sea Salt and Freshly Cracked Black Pepper

Heat grill to medium. In large bowl, gently toss squash, oil, vinegar, and oregano; season with sea salt and pepper. Working in batches, if necessary, lift vegetables from marinade and grill 6 to 8 minutes, covered, turning once, until tender. Reserve marinade. Spread ricotta on a platter top with grilled squash and drizzle with remaining marinade. Sprinkle with toasted nuts and serve.