VINIGAIRETTE: Combine mustard, shallot and red wine vinegar in a lidded glass jar; shake to comgine. Add olive oil and shake to combine. Season to taste with salt and pepper.
Preheat grill to medium (300 degrees). Slice squash on the diagonal into 1/2 inch slices; lightly brush with olive oil and season well with salt and pepper. Place directly on the preheated grill; cook 5 minutes, then turn and cook 3-5 minutes more, until the squash is charred yet still crisp-ender. Arrange squash on a serving platter; drizzle with vinaigrette. Top with herbs, then scatter pine nuts and parmesan over all. Serve immediately.
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 66 (85%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 4.1mg||1 %|
|Sodium 90.9mg||3 %|
|Potassium 51.2mg||1 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.7g|
|Protein 2.3g||3 %|
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Calories per serving: 78
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