-Preheat broiler.

-Cut 1-2 pounds of summer squash into large chunks.

-In a large bowl, toss the summer squash with the following:

3 TBS extra-virgin olive oil

½ tsp sea salt

Fresh ground black pepper

-Arrange squash in 1 layer on a large shallow baking sheet.

-Broil with pan about 3 to 5 inches from heat without turning, until browned in spots and beginning to soften, 4 to 6 minutes.

-Drizzle 2 TBS Balsamic vinegar over broiled summer squash and shake pan a few times, then continue to broil until most of vinegar is evaporated, about 2 minutes more.

-Sprinkle ¼ cup grated Parmigiano-Reggiano cheese over squash and broil again until cheese is melted, about 1 minute more.

-Cool to room temperature and serve sprinkled with ¼ cup toasted pine nuts.