Preheat oven to 350F. Preheat grill to high. Season Bronzini with salt and pepper. Brush both sides of fish with vegetable oil. Place fish on grill skin side down for 45seconds until marked. Transfer fish, skin side up to sheet tray and place in oven. Cook for 3-5 min or until desired doneness is reached. Once cooked allow to rest on paper towels before serving.
While fish is cooking, season patty pan squash and sear cut side down in sauté pan over high heat until golden brown. Remove from heat and add Prosciutto. Toss to combine.
In small sauce pot heat Sundried Tomato Vinaigrette until warm.
To Plate: Place patty pan squash along center of serving platter. Arrange Bronzini on top of squash. Drizzle Sundried Tomato Vinaigrette around plate. Finish with aged vinegar reduction. Serve Immediately.