Description
Discover how to perfectly air fry vegetables with our easy-to-follow recipe. Learn the best tips and tricks for delicious and healthy veggie dishes.
Ingredients
- 1 zucchini or yellow squash, cut into 1/2-inch (1 cm) half-moons
- 1 red bell pepper, stemmed, seeded, and chopped into 1-inch (2.5 cm) pieces
- 4 ounces (113 g) button mushrooms, quartered
- 1 small red onion, chopped into 1-inch (2.5 cm) pieces
- 1 carrot, sliced into thin rounds
- 1 heaping cup small broccoli florets
- 1 heaping cup small cauliflower florets
- 3 tablespoons (45 ml) olive oil
- 1 teaspoon (5 ml) Italian seasoning
- 1/2 teaspoon (2.5 ml) garlic powder
- 1/2 teaspoon (2.5 ml) sea salt
- Freshly ground black pepper
- Lemon wedge, for squeezing
- Grated cheese (non-dairy), for serving, optional
- Chopped fresh parsley, for garnish
Instructions
- Set the air fryer to 375°F to warm it up.
- In a spacious bowl, combine the zucchini, red bell pepper, mushrooms, red onion, carrot, broccoli, and cauliflower. Drizzle with olive oil, sprinkle with Italian seasoning, garlic powder, sea salt, and a few turns of freshly ground black pepper, then mix well to ensure everything is evenly coated.
- Arrange a portion of the vegetable mixture in the air fryer basket, ensuring they are in a single layer. Cook in the air fryer for 10 to 15 minutes (I recommend 12), shaking the basket halfway through, until they become tender and golden brown. Repeat the process with the remaining vegetables.
- Move the air-fried veggies to a serving plate, and squeeze some lemon juice over them. If you wish, sprinkle with grated non-dairy cheese and garnish with chopped fresh parsley.
Notes
- Enhance the flavor by adding a touch of smoked paprika or cayenne pepper to the vegetables before air frying.
- Cut vegetables into similar sizes for even cooking in the air fryer.
- Avoid overcrowding the air fryer basket to ensure vegetables crisp up properly; cook in batches if necessary.