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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.