Mixed Grill of Summer Squash and Zucchini with Pesto

Instructions

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  Make the pesto: In a small food processor or blender process the basil, garlic, pine nuts, and ½ teaspoon salt. Then, with the motor running, drizzle ¼ cup oil through the feed tube until the mixture forms a thin paste, scraping the sides of bowl if necessary. Add the cheese and process briefly, just until combined. Set aside until ready to use; or transfer to a jar with a tight-fitting lid and refrigerate for up to 3 days. Bring to room temperature before serving.
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  Prepare the grill for direct cooking over medium heat (350º to 450ºF).
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  Cut the vegetables lengthwise into ¼-inch-thick slices. Drizzle with oil and season lightly with salt and pepper.
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  Brush the cooking grates clean. Grill the vegetable slices over direct medium heat, with the lid closed, until well marked and tender, 5 to 7 minutes, turning once. Remove from the grill.
  Brush the cooking grates clean. Grill the vegetable slices over medium heat, with the lid closed, until well marked and tender, 5 to 7 minutes, turning once. Remove from the grill.
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  Arrange the vegetable slices on a warmed platter, overlapping them, and top with some of the pesto. Serve immediately with the remaining pesto.