Late-Summer Vegetables with Aioli

Name: Late-Summer Vegetables with Aioli
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters About mixed cherry tomatoes, large ones halved; 1 large egg, at room temperature; 1 medium fennel bulb, stems trimmed and bulb cut into thin wedges; 454 grams fingerling potatoes, halved lengthwise; 1 small head frisée (pale inner leaves only); 2 to 4 garlic cloves; 227 grams green beans, yellow wax beans, or both; 2 teaspoons Champagne vinegar or fresh lemon juice; 296 milliliters About mild extra-virgin olive oil, divided; 1 teaspoons About fine sea salt; 6 servings Sea salt; 3 smalls summer squash, such as zucchini, sliced diagonally 1/2 in. thick; 10 thyme sprigs, divided

You can never have too many side dish recipes, so give Late-Summer Vegetables with Aioli a try. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 201 calories, 8g of protein, and 6g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of fresh lemon juice, fingerling potatoes, fennel bulb, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Preheat oven to 45

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Oven

Blanch beans in a large pot of boiling salted water until just tender, 3 to 4 minutes.

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Beans

Water

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Pot

Drain, plunge into a bowl of ice and water, then drain again and pat dry on a kitchen towel.

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Water

Ice

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Kitchen Towels

Bowl

Toss potatoes and squash separately with 2 tbsp. oil each, some sea salt, and about two-thirds of thyme sprigs. Roast separately in a single layer on rimmed baking sheets until just tender, 7 to 10 minutes for zucchini and 20 to 25 for potatoes.

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Fresh Thyme

Potato

Sea Salt

Zucchini

Squash

Cooking Oil

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Baking Sheet

Make aioli: In a bowl, whisk egg with a pinch of fine sea salt and the vinegar until thick.

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Fine Sea Salt

Vinegar

Aioli

Egg

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Whisk

Bowl

Whisk in remaining 1 cup oil gradually, drop by drop for the first 1/4 cup or so (until the mixture is emulsified) and then in a thin stream until aioli is nice and thick; you may not need all the oil. Alternatively, whirl egg, salt, and vinegar in a blender, then drizzle in oil.

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Vinegar

Aioli

Salt

Egg

Cooking Oil

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Blender

Whisk

Sprinkle garlic with 1/2 tsp. fine sea salt. Mince with a chef's knife, then use side of blade to crush garlic into a paste. Stir garlic paste into mayonnaise. Taste and add more salt or vinegar if you like.

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Salt

Garlic Paste