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.
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.