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1
Cut off the neck portion of the squash and cut it into 1/4-inch-thick slices.
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2
Cut the bulb portion lengthwise in half, remove the seeds and membranes, and cut into 1/4-inch-thick slices.
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3
Combine the olive oil, vinegar, honey, rosemary, and garlic in a small bowl and mix well.
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4
Put the squash in a large baking dish or shallow bowl and pour the marinade over, turning to coat.
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5
Allow to stand for 2 hours at room temperature, or cover and refrigerate for as long as overnight, turning the squash occasionally.
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6
Preheat a gas grill or prepare a fire in a charcoal grill.
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7
Remove the squash from the marinade, draining well, and arrange in a single layer on one or two baking sheets; reserve the marinade.
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8
Season the squash on both sides with salt.
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9
Arrange the squash on the grill (you will probably have to cook it in two batches) and cook until golden brown on the first side, 5 to 6 minutes.
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10
Turn and cook until browned on the second side and tender, about 5 minutes (the half-rings may take slightly less time than the whole slices).
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11
Transfer to a serving platter and drizzle with some of the reserved marinade.
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12
Cover with foil and let stand for 10 minutes.
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13
Remove the foil, drizzle the squash with vin cotto, and serve.
