Zucchini and potatoes with herb sauce
Zucchini and potatoes with herb sauce recipe in the zucchini category
Recipe ingredients:
- 2 pound zucchini, peeled, and cut 1/4 inch thick slices
- 3 tablespoons olive oil
- Salt to taste
- Freshly ground black pepper, to taste
- 1 1/2 pounds baking potatoes
- Herb sauce:
- 1/4 cup italian parsley, leaves only
- 1/4 cup capers, preserved in wine vinegar, drained
- 1/2 tablespoon fresh tarragon leaves
- 1 hard boiled egg, extra large
- 1 teaspoon anchovy paste
- 1 teaspoon dijon mustard
- 2 tablespoons fresh lemon juice
- 1/2 cup olive oil
- Salt to taste
- Freshly ground black pepper, to taste
Recipe method:
- Preheat oven to 450 degrees F.
- 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.
Tags: potatoes, herb, sauce, recipe, zucchini, recipes, cooking