Grilled Summer Squash with Shoyu

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons canola oil 
• 2 tablespoons cilantro leaves fresh chopped
• 0.3 teaspoon kosher salt 
• 2 teaspoons nama shoyu 
• 2  baby squash yellow cut lengthwise into 1/2-inch slices
• 1 large zucchini cut lengthwise into 1/2-inch slices

Equipment

• bowl
• grill

Directions

1. Preheat grill to medium-high heat.
2. Combine canola oil, yellow squash, and zucchini in a large bowl. Toss well to coat.
3. Sprinkle with pepper and kosher salt.
4. Place vegetables on grill rack coated with cooking spray; grill 7 minutes or until well marked and tender, turning once.
5. Remove from grill; drizzle nama shoyu evenly over vegetables.
6. Sprinkle with chopped fresh cilantro.