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Preheat grill to medium high heat.In a small bowl, whisk together 3 tablespoons olive oil, shallot, garlic, rosemary and parsley; season with salt and pepper, to taste. Set aside.Brush zucchini and squash with remaining 1 tablespoon olive oil; season with salt and pepper, to taste.Add to grill in a single layer, and cook until charred on both sides and just beginning to soften, about 2 minutes per side.Serve immediately, drizzled with olive oil mixture.