adapted from Susie Middleton
6 Tablespoons extra-virgin olive oil, divided
2 Tablespoons chopped pitted Kalamata olives
1 Tablespoon red wine vinegar or white balsamic
1 Tablespoon chopped fresh oregano
1 teaspoon (packed) finely grated lemon zest
1/2 teaspoon honey
2 medium green zucchini and 1 yellow summer squash, ends trimmed and sliced on the diagonal into 3/8-inch slices
3 ounces fresh goat cheese
2 Tablespoons toasted pine nuts
1/4 cup fresh flat-leaf parsley leaves
Start charcoal in grill and heat to about 400°F, or set gas grill to medium-high. While grill is heating, whisk together 3 Tablespoons of olive oil and next 5 ingredients (through honey). Season with salt to taste and set aside. Toss zucchini and squash slices with remaining olive oil and season with a few pinches of salt.
Grill oiled and salted zucchini and squash slices about 2 minutes per side (be careful – they will cook fast, especially if you have hot spots on your grill). Arrange cooked squash slices on a platter, slightly overlapping, and top each slice with dollops of goat cheese. Drizzle vinaigrette over the top and sprinkle on pine nuts and parsley.