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Marinated Squash With Herbed Yogurt

Name: Marinated Squash With Herbed Yogurt
Yield: 2-4
Ingredients: 2 medium sized zucchini, cut in half; 2 medium sized summer squash, cut in half; 2 Tbsp French onion vinegar; 3 Tbsp olive oil; Salt and pepper to taste; 150g Greek yogurt; ½ tsp Dill &amp; Parsley; ¼ tsp Purple Stripe Garlic powder; ¼ tsp Mint!!; ¼ tsp salt; 1 Tbsp olive oil; Cherry tomatoes, halved; Fresh basil leaves; Fresh mint leaves; Fresh dill; Olive oil, drizzled

Image of Marinated Squash With Herbed Yogurt — Photo by Matthew DeRossett, Lindera Farms

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

For the squash:

2 medium sized zucchini, cut in half
2 medium sized summer squash, cut in half
2 Tbsp French onion vinegar
3 Tbsp olive oil
Salt and pepper to taste

For the yogurt:

150g Greek yogurt
½ tsp Dill & Parsley
¼ tsp Purple Stripe Garlic powder
¼ tsp Mint!!
¼ tsp salt
1 Tbsp olive oil

To garnish:

Cherry tomatoes, halved
Fresh basil leaves
Fresh mint leaves
Fresh dill
Olive oil, drizzled

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.