1.) Rub the prepared zucchini and squash planks with olive oil and lightly season with salt and pepper.

2.) Grill the vegetables for 5-10 minutes over medium heat.

3.) If serving the salad cold then let the vegetables cool to room temperature and then place in the frig before proceeding to the next steps.

4.) In a bowl, place the grilled vegetables, tomatoes, pecans, balsamic dressing, salt, pepper, and seasoning; lightly toss.

5.) Place the salad on a plate and top with the ricotta.