Marinated Squash With Herbed Yogurt
August 18, 2023
Squash
2 medium-sized zucchini, cut in half
2 medium-sized summer squash, cut in half
3 tbsp olive oil
salt and pepper to taste
- Pre-heat oven to 350F
- Heat olive oil in a large-bottomed pan and place the squash, seasoned with salt and pepper, flesh side down to sear
- Once caramelized, turn off the heat and deglaze with 2 tbsp of the French onion vinegar before placing onto a sheet tray, reserving the vinegar from the pan
- Bake for 10 minutes or until tender, remove, and add in a bowl the remaining vinegar and olive oil and allow to rest until ready to serve
Yogurt
150g Greek yogurt
1/2 tsp Burlap & Barrel Dill and Parsley
1/4 tsp garlic powder
1/4 tsp Burlap & Barrel Mint
1/4 tsp salt
1tbsp olive oil
- Mix the dry ingredients together in a bowl before adding in the yogurt
- Mix thoroughly, then quickly stir in the olive oil until emulsified
- Allow to rest for at least an hour prior to serving
Serving
cherry tomatoes
basil
olive oil
mint
dill
- Slice the cooled squash into thick strips and serve with the yogurt, fresh cherry tomatoes, fresh garden herbs, and olive oil
