Late-Summer Vegetables with Aioli recipes
13 Ingredients
- 1/2 pound green beans, yellow wax beans, or both
- 1 pound fingerling potatoes, halved lengthwise
- 3 small summer squash, such as zucchini, sliced diagonally 1/2 in. thick
- About 1 1/4 cups mild extra-virgin olive oil, divided
- sea salt
- 10 to 12 thyme sprigs, divided
- 1 large egg, at room temperature
- About 1/2 tsp. fine sea salt
- 2 teaspoons Champagne vinegar or fresh lemon juice
- 2 to 4 garlic cloves
- 1 small head frisée (pale inner leaves only)
- 1 medium fennel bulb, stems trimmed and bulb cut into thin wedges
- About 1 cup mixed cherry tomatoes, large ones halved
Preparation
Instructions on My Recipes
Nutrition
448
22%
daily value
7 servings
Fat
61% 40Saturated
29% 6Trans
- 0Monounsaturated
- 28Polyunsaturated
- 4Carbs
7% 22Carbs (net)
- 16Fiber
23% 6Sugars
- 5Sugars, added
- 0Protein
10% 5Cholesterol
9% 27Sodium
29% 696Calcium
8% 85Magnesium
14% 57Potassium
18% 829Iron
15% 3Zinc
8% 1Phosphorus
18% 128Vitamin A
9% 78Vitamin C
56% 50Thiamin (B1)
12% 0Riboflavin (B2)
16% 0Niacin (B3)
11% 2Vitamin B6
34% 0Folate equivalent (total)
17% 68Folate (food)
- 68Folic acid
- 0Vitamin B12
3% 0Vitamin D
1% 0Vitamin E
41% 6Vitamin K
59% 70
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