Marinated Squash With Herbed Yogurt
Marinated Squash With Herbed Yogurt
Servings
2-4
A delicious end-of-summer side or main course, with all the savory and refreshing flavors of a garden's bounty, accentuated by an herbed, vinegar-spiked yogurt sauce.
Author:Daniel Liberson, Lindera Farms
Ingredients
2 medium sized zucchini, cut in half
2 medium sized summer squash, cut in half
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2 Tbsp French onion vinegar
3 Tbsp olive oil
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Salt and pepper to taste
150g Greek yogurt
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½ tsp Dill & Parsley
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¼ tsp Purple Stripe Garlic powder
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¼ tsp Mint!!
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¼ tsp salt
1 Tbsp olive oil
Cherry tomatoes, halved
Fresh basil leaves
Fresh mint leaves
Fresh dill
Olive oil, drizzled
For the squash:
For the yogurt:
To garnish:
Directions
For the squash:
Preheat the oven to 350°F.
Heat a large bottomed pan and place the olive oil followed by the squash, seasoned with salt and pepper, flesh side down to sear. Once caramelized, turn off the heat and deglaze with 2 tablespoons 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.
For the yogurt:
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.
To serve:
Slice the cooled squash into thick strips and serve with the yogurt, fresh cherry tomatoes, fresh garden herbs and olive oil.
Supermarket
Fair Trade