Zucchini and Potatoes with Herb Sauce

2 pounds zucchini peeled and cut into 1/4 inch thick slices
3 tablespoons olive oil
salt and 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
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
1/2 cup olive oil
salt to taste and freshly ground black pepper to taste

Preheat oven to 450F. 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. 12 servings as part of a buffet..

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