- 1/2 pound yellow crookneck squash, trimmed
- 1/2 pound zucchini, trimmed
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 large red onion
- 8 large cloves garlic, peeled
- 4 tablespoons Kikkoman Soy Sauce, divided
- 1/2 teaspoon medium-cracked black pepper
- 4 (6 inch) individual Italian bread shells
- 1/2 cup shredded fresh Parmesan cheese
- 8 ounces fresh mozzarella cheese, halved and sliced
- Thinly slice squash, zucchini and bell peppers. Cut onion into thin wedges and garlic into quarters.
- Toss together vegetables, garlic, 2 tbsp soy sauce and black pepper; place mixture in oiled grilling basket.
- Cook vegetables in covered grill over medium-hot coals 15 to 20 minutes, or until tender, opening lid and stirring once or twice.
- Transfer vegetables to large bowl and toss with 1 tbsp soy sauce.
- Brush bread shells with remaining 1 tbsp soy sauce.
- Top shells with half of Parmesan cheese, then with equal amounts of vegetables and mozzarella cheese. Sprinkle with remaining Parmesan.
- Bake on cookie sheets in 450 degrees F. oven 8 minutes, or until cheese melts and vegetables in center of pizzas are hot.