Roasted Red Potatoes & Grilled Summer Squash Recipe
Looking to add extra nutrients and color to your plate of Pacific Cod with Roasted Red Pepper Almond Sauce? Our sweet, flakey cod lends itself excellently to the fresh flavors of grilled squash and roasted red potatoes accented with fresh rosemary and crunchy sea salt—so simple, yet SO good.
- 1 pound red potatoes, quartered
- 1 yellow squash, cut into 1/8 inch ribbons lengthwise
- 1 zucchini, cut into 1/8 inch ribbons lengthwise
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 teaspoons salt
- 2 teaspoons pepper
Preheat oven to 375 degrees. Bring 5 quarts of water and the potatoes to a boil, boiling for 10-12 minutes. Drain & let cool for 10 minutes. Toss the potatoes with 2 tablespoons oil, the rosemary, 1 teaspoon of salt, and 1 teaspoon of pepper. Place on a baking sheet and roast for 35-45 minutes, tossing occasionally. Sprinkle on the remaining salt and pepper.
Toss the zucchini and squash in the olive oil. Then place on a hot grill and cook 2 minutes per side till roasted. Cut the zucchini and squash into smaller strips.
Serve up the roasted potatoes and grilled veggies with our Pacific Cod & Roasted Red Pepper Almond Sauce. Enjoy!
Recipe submitted by Eric Leskovar.