Late-Summer Vegetables with Aioli recipes

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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

452

23% daily value

servings

low-carb, vegetarian

Fat 

61%

40
                 
Saturated

28%

6
                 
Trans

-

0
                 
Monounsaturated

-

28
                 
Polyunsaturated

-

4
                 
Carbs 

7%

22
                 
Carbs (net)

-

17
                 
Fiber

20%

5
                 
Sugars

-

4
                 
Sugars, added

-

0
                 
Protein

10%

5
                 
Cholesterol

9%

27
                 
Sodium

29%

696
                 
Calcium

8%

77
                 
Magnesium

11%

42
                 
Potassium

16%

556
                 
Iron

15%

3
                 
Zinc

5%

1
                 
Phosphorus

13%

91
                 
Vitamin A

9%

78
                 
Vitamin C

85%

51
                 
Thiamin (B1)

6%

0
                 
Riboflavin (B2)

11%

0
                 
Niacin (B3)

6%

1
                 
Vitamin B6

12%

0
                 
Folate equivalent (total)

14%

58
                 
Folate (food)

-

58
                 
Folic acid

-

0
                 
Vitamin B12

1%

0
                 
Vitamin D

0%

0
                 
Vitamin E

31%

6
                 
Vitamin K

86%

69

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