Late-Summer Vegetables With Aioli Recipe

Name: Late-Summer Vegetables With Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 frisee (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

Servings: persons

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 frisee (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

1
Preheat oven to 450u00b0.
2
Blanch beans in a large pot of boiling salted water until just tender, 3 to 4 minutes. Drain, plunge into a bowl of ice and water, then drain again and pat dry on a kitchen towel.
3
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.
4
Make aioli: In a bowl, whisk egg with a pinch of fine sea salt and the vinegar until thick. 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.
5
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.
6
Arrange cooked and raw vegetables on a large platter or long board, top with remaining thyme sprigs, and serve with aioli.
7
Note: Nutritional analysis is per first-course serving with 1 tbsp. aioli.

476

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Late-Summer Vegetables With Aioli falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Late-Summer Vegetables With Aioli

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