-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.