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Air Fryer Vegetables

Quickly roast a variety of colorful vegetables in the air fryer for a tender and caramelized side dish.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium zucchini or yellow squash, cut into 1/2-inch half-moons Fresh vegetables yield better flavor.
  • 1 medium red bell pepper, stemmed, seeded, and chopped into 1-inch pieces
  • 4 ounces cremini mushrooms, quartered
  • 1 small red onion, chopped into 1-inch pieces
  • 1 medium carrot, sliced into thin rounds
  • 1 heaping cup small broccoli florets
  • 1 heaping cup small cauliflower florets
Seasonings
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt, to taste
  • freshly ground black pepper, to taste
Finishing Touches
  • 1 wedge lemon, for squeezing Brightens the dish.
  • grated Parmesan cheese, for serving (optional) For vegan option, replace with nutritional yeast.
  • chopped fresh parsley, for garnish

Method
 

Preparation
  1. Preheat the air fryer to 400°F (200°C) for 3–5 minutes.
  2. Arrange all vegetables in a large bowl. Drizzle the olive oil over them, sprinkle with Italian seasoning, garlic powder, sea salt, and black pepper.
  3. Toss until each piece is lightly and evenly coated.
  4. For tighter caramelization, pat the mushrooms and zucchini drier before tossing.
Cooking
  1. Place the vegetables in the air fryer basket in a single layer, leaving space for air circulation.
  2. Cook at 400°F (200°C) for 10–12 minutes, shaking or stirring the basket halfway through.
  3. Adjust time by 1–2 minutes for more char or a softer bite.
Serving
  1. Transfer the vegetables to a warm platter and squeeze lemon juice over the top.
  2. If using, grate Parmesan over the warm vegetables or dust with nutritional yeast, and scatter chopped parsley for garnish.

Notes

Cool completely before storing in an airtight container in the refrigerator for up to 4 days.