Keep the coals hot for cooking this quick and tasty side dish of Grilled Summer Squash with Shoyu. Nama shoyu lends a meaty umami hit to Grilled Summer Squash without overwhelming soy sauce flavor.
Serves 4 (serving size: about 1/2 cup)
Hands-on: 8 Minutes
Total: 15 Minutes
Fat 7.6 g
Satfat 0.7 g
Sodium 219 mg
2 tablespoons canola oil
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
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.