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Air Fryer Dilly-Roasted Japanese Eggplant and Squash

A delightful and healthy dish that features crispy vegetables flavored with dill, perfect as a meal or side dish for busy weeknights.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 whole Japanese eggplant, sliced into 1/4-inch rounds
  • 1 whole yellow squash, sliced into 1/4-inch rounds
Dressing
  • 1/3 cup oil and vinegar salad dressing, such as Newman’s Own Classic Oil and Vinegar Salad Dressing
  • 1/2 teaspoon freeze-dried dill

Method
 

Preparation
  1. Preheat an air fryer to 400 degrees F (200 degrees C).
  2. Place the eggplant and squash rounds into a large mixing bowl.
  3. Add the salad dressing and dill. Toss until everything is evenly combined.
Cooking
  1. Put the veggie mixture into the basket of the air fryer.
  2. Cook for 4 minutes, shake the basket, and then cook for another 4 minutes.

Notes

Ensure the vegetable slices are uniformly cut to help them cook evenly. Adjust the amount of dill to your taste. For a crunchier texture, extend the cooking time by a minute or two. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.