In a dry pan, toast the pecans over medium heat until fragrant, 3 minutes. Set aside.
Toss the yellow squash and zucchini with some olive oil, salt and pepper to coat. Arrange the vegetable slices on skewers.
Preheat a grill for direct cooking, preferably a charcoal grill with hardwood coals. Lightly oil the grill grates. Grill the vegetables until charred and softened, approximately 4 minutes per side. Remove the vegetables from the grill and allow to cool to room temperature.
Transfer the vegetables to a serving platter. Sprinkle with the queso blanco and toasted pecans and drizzle with the balsamic vinegar. Sprinkle with additional sea salt and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.