Grilled Summer Squash with Shoyu Hands-on: 8 min. Total: 15 min. Preheat grill to medium-high heat. Combine 2 tablespoons canola oil; 2 yellow squash, cut lengthwise into ½-inch slices; and 1 large zucchini, cut lengthwise into ½-inch slices, in a large bowl. Toss well to coat. Sprinkle with ½ teaspoon freshly ground black pepper and ¼ teaspoon 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 2 teaspoons nama shoyu evenly over vegetables. Sprinkle with 2 tablespoons chopped fresh cilantro.
SERVES 4 (serving size: about ½ cup) CALORIES 104; FAT 7.6g (sat 0.7g); SODIUM 219mg