- For the dressing: Combine garlic, dijon, lemon juice and vinegar in a blender. With blender running, drizzle in oil. Lastly add basil, combine and season with salt and pepper. Alternately, mince basil and garlic and whisk all ingredients together until well incorporated.
- Preheat oven to 475. Reserve one squash or zucchini and then chop the rest into roughly 2 inch chunks. Spread out on a large sheet tray (or two to give the squash room to brown), drizzle with oil, sprinkle with salt and pepper. Roast in prepared oven for 12 minutes or until browned and soft.
- Next cut the single reserved squash in half and thinly slice (either by hand with a sharp knife, or on a mandolin), lengthwise into very thin strips. You want the cuts as thin as you can get them, like a ribbon. Set aside.
- When roasted squash comes out of the oven, let it cool 5 minutes and then transfer into a large bowl. Pour ½-¾ cup basil dressing over and let marinate at least 5 minutes. You will want excess dressing at the bottom of the bowl.
- After roasted squash has marinated for a bit, mix in the shaved raw squash, tossing around to have a nice tangle of both the raw and roasted squash and the dressing. Transfer to serving bowls, top with crumbled feta and a few fresh mint leaves.
Recipe courtesy by Austin Racine & Maura Martin of Mo’s Lunch.