Late-Summer Vegetables with Aioli Recipe – Sunset Magazine

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