This roasted potato salad is delicious served warm and also packs well to serve at a picnic or BBQ.
1 pound red potatoes, quartered
2 zucchini, cut into 1/4 inch rounds
2 tablespoon butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1/4 cup fresh parsley, chopped
1 pinch salt
1 pinch ground black pepper
1. Preheat oven to 375˚F. Lightly coat an 11x7 inch baking dish with olive oil or nonstick cooking spray.
2. Place potatoes and zucchini in a single layer in prepared dish. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and zucchini.
3. Bake in the oven for 35 minutes or until tender, stirring halfway through the cooking time. Toss potatoes and zucchini with parsley and serve.