Summertime is the season of cooking outdoors. There is no celebration that embodies the spirit of summer more than the BBQ. When the weather warms and the days last longer the urge to fire up the grill becomes like second nature.
To cook over an open flame is something that really touches the evolutionary history of humans. The charred taste of food cooked directly by hot coals cannot be replicated, there is a flavor in the embers and the smoke that transmits to the food.
Grilled squash is like a summer past time. In our days of modern agriculture, we seem to forget the seasonal nature of our produce. Farmer's markets help to remind us that sustainability comes with a price—but they also let nature dictate what we are meant to cook and eat instead of the other way around.
A simple vinaigrette is the most I will use to marinate vegetables for the grill. When deciding how to slice the veg, I use a simple logic: design the shape so that the pieces won't fall through into the fire. Eggplant I cut into fat rounds and zucchini, into long strips. There are countless varieties of squash available and anything that's not too leafy works great on the grill. Try peppers, fennel, members of the cabbage family, mushrooms, and even fruit.

Balsamic vinaigrette
1 tablespoon dijon mustard
1 tablespoon honey
1/3 cup balsamic vinegar
2/3 cup olive oil
S&P to taste
Combine the first three ingredients. Using a quick whisk, slowly add the oil.  Taste and season.