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

448

22% daily value

servings

high-fiber, low-carb, vegetarian, dairy-free, gluten-free

Fat 

61%

40
                 
Saturated

29%

6
                 
Trans

-

0
                 
Monounsaturated

-

28
                 
Polyunsaturated

-

4
                 
Carbs 

7%

22
                 
Carbs (net)

-

16
                 
Fiber

23%

6
                 
Sugars

-

5
                 
Sugars, added

-

0
                 
Protein

10%

5
                 
Cholesterol

9%

27
                 
Sodium

29%

696
                 
Calcium

8%

85
                 
Magnesium

14%

57
                 
Potassium

18%

829
                 
Iron

15%

3
                 
Zinc

8%

1
                 
Phosphorus

18%

128
                 
Vitamin A

9%

78
                 
Vitamin C

56%

50
                 
Thiamin (B1)

12%

0
                 
Riboflavin (B2)

16%

0
                 
Niacin (B3)

11%

2
                 
Vitamin B6

34%

0
                 
Folate equivalent (total)

17%

68
                 
Folate (food)

-

68
                 
Folic acid

-

0
                 
Vitamin B12

3%

0
                 
Vitamin D

1%

0
                 
Vitamin E

41%

6
                 
Vitamin K

59%

70

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