Summer Squash Wraps

1 head leaf lettuce
3-5 small summer squash
3 tablespoon Balsamic vinegar
2 tablespoon olive oil
½ cup fresh croutons
¼ cup pine nuts toasted
Sea salt to taste

Wash lettuce and separate into leaves and put in fridge. Wash squash and trim ends, slice lengthwise about 1 inch thick, and brush with half of vinegar, oil, and salt.

Cook several minutes on smoky grill over medium heat, turning until each side is slightly brown.

Remove from grill and cube, and then mix gently with croutons, pine
nuts, and remaining oil, vinegar, and salt. Wrap squash mix in chilled
lettuce leaves like a small taco and enjoy!
Courtesy of Worden Farms