1. Preheat the oven to 250. Place tomato wedges on a foil-lined, rimmed baking sheet. Drizzle with olive oil, sprinkle with garlic powder and pepper, and toss tomatoes. Roast for an hour and a half, rotating the pan halfway through, until tomatoes are evenly caramelized.
2. Make the sauces. In two different bowls, combine the ingredients for each sauce. Cover and chill each sauce for thirty minutes.
3. Julienne the zucchini and squash. I used the julienne setting on my mandoline slicer, but you can do it by hand as well. Using a clean towel, squeeze the moisture out of the slices.
4. In a large skillet, heat two tablespoons olive oil over medium-high heat. Add minced garlic and sautée for 2–3 minutes. Add in julienne squashes and cook, flipping often, until the slices are browned and starting to crisp.
5. To plate: Begin with a heaping mound of squash. Top with a dollop of lemon yogurt and a spoonful of the salsa verde. Tomato wedge on the side.