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Slice squash on the diagonal into about 1/2" slices
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Place in a colander lined with paper towel and sprinkle with salt. Toss to coat. Leave to sit for about 30 minutes. Pat dry with paper towels.
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Heat sauté pan to med-high heat, add oil.
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Place squash slices, in batches if necessary, into hot pan. Fry until golden on both sides and cooked through.
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Remove from pan and drain on paper towels.
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Place into pan in layers. Start with squash then drizzle with vinegar, sprinkle garlic slices, herbs and salt and pepper over each layer.
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Drizzle with a bit of olive oil to finish, then cover and place into the refrigerator for several hours or overnight.
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Bring to room temperature before serving.