Seared Summer Squash with Herbed Vinaigrette and Feta

2 lbs. summer squash, cut into 2'' inch chunks

1 red onion, chopped in half and then thinly sliced

1 cup of chopped tender herbs like basil, parsley, and/or cilantro

1/4 cup red wine vinegar

1 tsp. sugar

1/2 cup olive oil

1/2 cup soft crumbled feta

Salt to taste

Preheat the oven to 400 degrees. Heat a heavy-bottomed, oven-proof skillet on the stovetop til hot. Once almost smoking, add squash to the pan and allow to char on one side- about 5 minutes. Add red onion, and stir the pan to char the other side of the squash. After an additional 5 minutes on the stove, put the skillet into the oven. Roast until charred squash is tender, about 10-15 minutes. Meanwhile, mix chopped herbs, vinegar, sugar, and salt to taste in a medium bowl. Slowly whisk in olive oil until combined. Once squash and onions are slightly cooled, add to the bowl and toss with the vinaigrette. Top with feta and serve at room temperature.