Zucchini And Potatoes With Herb Sauce Recipe

Zucchini And Potatoes With Herb Sauce Recipe

Ingredients:

2 lbs of zucchini; well-peeled & cut to 1/4-inch-thick slices
Salt
3 Tbsps of olive oil
Pepper (black); ground fresh
1.5 lbs of potatoes for baking
1/4 c of leaves of parsley (Italian)
1/4 c of capers (in wine-vinegar); drained well
1/2 Tbsps of tarragon (fresh)
1 pc egg (extra large); hard-boiled
1 tsp of anchovy-paste
1 tsp of mustard (Dijon)
2 Tbsps of fresh juice (lemon)
Salt
1/2 c of olive oil
Pepper (black); ground fresh

Instructions:

Preheat the oven (450 deg F). Toss slices of zucchini w/ a Tbsp of oil in shallow baking-pan w/ pepper and salt. Spread into a layer inside the pan. Then, roast ’til golden for 10-15 mins.

Peel the potatoes, cut them crosswise to 1/4-inch-thick slices. Toss the potatoes w/ salt, pepper and oil in shallow baking-pan then spread into a layer into the pan.

Then, roast the potatoes for 20 mins ’til golden. You can roast the potatoes 8 hrs before and cover it in room-temperature.

Prepare the herb-sauce. Chop parsley, egg, capers and tarragon finely and transfer into a medium bowl then stir the rest of ingredients in.

Season w/ pepper and salt then arrange potato and zucchini slices into the platter then drizzle w/ herb-sauce. Serves 12.

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