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Air Fryer Roasted Vegetables

A quick and healthy side dish featuring tender and slightly crispy roasted vegetables, enhanced by natural flavors and perfect for any meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 zucchini or yellow squash, cut into 1/2-inch half-moons
  • 1 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 carrot, sliced into thin rounds
  • 1 heaping cup small broccoli florets
  • 1 heaping cup small cauliflower florets
Seasonings and Oils
  • 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
Serving Options
  • 1 Lemon wedge, for squeezing
  • to taste Grated Parmesan cheese, for serving (optional)
  • to taste Chopped fresh parsley, for garnish

Method
 

Preparation
  1. Preheat the air fryer to 375°F.
  2. In a large bowl, combine the zucchini, red pepper, mushrooms, onion, carrot, broccoli, and cauliflower. Add olive oil, Italian seasoning, garlic powder, salt, and pepper; toss to coat.
Cooking
  1. Place some of the vegetable mixture in the air fryer basket in a single layer.
  2. Cook for 10 to 15 minutes, tossing halfway, until tender and browned. Repeat with remaining vegetables.
Serving
  1. Transfer the cooked vegetables to a serving dish, squeeze lemon juice over them, and top with grated Parmesan cheese if desired. Garnish with fresh parsley.

Notes

Cut all vegetables into similar sizes for even cooking. Feel free to adjust the seasoning to suit your taste. You can use any mix of vegetables you prefer. Always preheat the air fryer for even cooking.