Air-Fryer Vegetables
Mixed bell pepper, zucchini, broccoli, cauliflower, cherry tomatoes, and red onion tossed with olive oil and seasonings, then quickly air-fried until tender with lightly browned edges.
Servings: 4 servings
Ingredients
Ingredients
- 1 large bell pepperred or yellow cut into 1 1/2-inch pieces
- 1 medium zucchinisliced into 1/4-inch rounds
- 1 cupbroccoli floretscut into bite-sized pieces
- 1 cupcauliflower floretscut into bite-sized pieces
- 1 cupcherry tomatoeshalved
- 1/2 large red onioncut into 1-inch pieces and layers separated
- 2 tablespoonsextra virgin olive oil
- 1/2 teaspoongarlic powder
- 1/2 teaspoonsea saltor to taste
- 1/4 teaspoonfreshly ground black pepper
Instructions
Instructions
- Preheat the air fryer to 380°F for 3 minutes.
- Prepare the vegetables: cut the 1 large bell pepper into 1 1/2-inch pieces; slice 1 medium zucchini into 1/4-inch rounds; cut 1 cup broccoli florets and 1 cup cauliflower florets into bite-sized pieces; halve 1 cup cherry tomatoes; cut 1/2 large red onion into 1-inch pieces and separate the layers. Aim for uniform sizes for even cooking.
- Place all prepared vegetables in a large mixing bowl.
- Add 2 tablespoons extra virgin olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon sea salt (or to taste), and 1/4 teaspoon freshly ground black pepper to the bowl. Toss until the vegetables are evenly coated.
- Arrange the seasoned vegetables in a single layer in the air-fryer basket. Avoid overcrowding; cook in batches if necessary.
- Air fry at 380°F for about 8 minutes, gently shaking the basket or stirring the vegetables at the 4-minute halfway point.
- Check for doneness: the vegetables should be tender with slightly browned edges. If they need more time, continue cooking in 1–2 minute increments until done.
- Transfer the vegetables to a serving dish and serve immediately.
Equipment
- Air Fryer
- Large Mixing Bowl
- air fryer basket