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Hands-on Time
8 Mins
Total Time
15 Mins
Yield
Serves 4 (serving size: about 1/2 cup)

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.

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