Side Dish

Late-Summer Vegetables with Aioli

Name: Late-Summer Vegetables with Aioli
Total time: 90 min
Yield: 6 servings
Ingredients: About 1 cup mixed cherry tomatoes, large ones halved; 1 large egg, at room temperature; 1 medium fennel bulb, stems trimmed and bulb cut into thin wedges; 1 pound fingerling potatoes, halved lengthwise; 1 small head frisée (pale inner leaves only); 2 to 4 garlic cloves; 1/2 pound green beans, yellow wax beans, or both; 2 teaspoons Champagne vinegar or fresh lemon juice; About 1 1/4 cups mild extra-virgin olive oil, divided; About 1/2 tsp. fine sea salt; Sea salt; 3 small summer squash, such as zucchini, sliced diagonally 1/2 in. thick; 10 to 12 thyme sprigs, divided

19 September 2026

Not yet ratedRate Recipe

Total Time90 Mins

Serves6

Per Serving$2.28

Late-Summer Vegetables with Aioli takes roughly 1 hour and 30 minutes from beginning to end. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 201 calories, 6g of protein, and 10g of fat per serving. This recipe serves 6 and costs $2.28 per serving.

Gluten Free Dairy Free Vegetarian Whole30 Side Dish Eggs Tomatoes Beans

Method:

1
Preheat oven to 45
2
Blanch beans in a large pot of boiling salted water until just tender, 3 to 4 minutes.
3
Drain, plunge into a bowl of ice and water, then drain again and pat dry on a kitchen towel.
4
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.
5
Make aioli: In a bowl, whisk egg with a pinch of fine sea salt and the vinegar until thick.
6
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.
7
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.
8
Arrange cooked and raw vegetables on a large platter or long board, top with remaining thyme sprigs, and serve with aioli.