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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.