2 yellow squash, cut lengthwise into 1/2-inch slices
1 large zucchini, cut lengthwise into 1/2-inch slices
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 teaspoons nama shoyu
2 tablespoons chopped fresh cilantro
How to Make It
Preheat grill to medium-high heat. Combine canola oil, yellow squash, and zucchini in a large bowl. Toss well to coat. Sprinkle with pepper and kosher salt. Place vegetables on grill rack coated with cooking spray; grill 7 minutes or until well marked and tender, turning once. Remove from grill; drizzle nama shoyu evenly over vegetables. Sprinkle with chopped fresh cilantro.