Zucchini And Potatoes With Herb sauce

Recipe Ingredients

2 lbs	908g / 32oz	Zucchini - peeled, and
		Cut 1/4"-thick slices
3 tablespoons	45ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 lbs	681g / 24oz	Baking potatoes
		For Herb Sauce
1/4 cup	10g / 0.4oz	Italian parsley, leaves only
1/4 cup	59ml	Capers, preserved in wine vinegar - drained
1/2 tablespoon	7.5ml	Fresh tarragon leaves
1		Hard boiled egg - (extra-large)
1 teaspoon	5ml	Anchovy paste
1 teaspoon	5ml	Dijon mustard
2 tablespoons	30ml	Fresh lemon juice
1/2 cup	118ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 450 degrees.

In a shallow baking pan toss zucchini with 1 tablespoon oil and salt and pepper to taste and spread in one layer in pan. Roast until golden, about 10 to 15 minutes.

Peel potatoes and cut crosswise into 1/4-inch thick slices. In a shallow baking pan toss potatoes with oil and salt and pepper to taste and spread in one layer in pan. Roast potatoes until golden, about 20 minutes. Potatoes may be roasted 8 hours ahead and kept covered at room temperature.

Make herb sauce: Finely chop the parsley, capers, tarragon and hard boiled egg. Transfer to a medium-sized bowl, and stir in remaining ingredients. Season with salt and pepper.

Arrange the zucchini and potato slices on a platter and drizzle with the herb sauce.

This recipe yields 12 servings as part of a buffet.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9143 broadcast 06-04-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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