Air Fryer Vegetables bring out the best in fresh produce, delivering a perfect balance of crisp edges and tender centers. In just 30 minutes, you’ll have a vibrant medley of caramelized sweetness and savory depth, all without the hassle of traditional roasting. The air fryer locks in moisture while creating that irresistible crunch, making every bite a delightful mix of textures and flavors.
This recipe is a game-changer for busy weeknights or a colorful side dish that steals the spotlight. With minimal prep and maximum flavor, you’ll savor the earthy richness of roasted veggies enhanced by a hint of smokiness. It’s a simple, healthy way to enjoy vegetables that even picky eaters will love—quick, delicious, and utterly satisfying.
Fresh & Flavorful Ingredients
- 1 zucchini or yellow squash, cut into ½-inch half-moons
- 1 red bell pepper, stemmed, seeded, and chopped into 1-inch pieces
- 4 ounces cremini mushrooms, quartered (or substitute with button mushrooms)
- 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
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon Italian seasoning (or substitute with a mix of oregano, basil, and thyme)
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- Lemon wedge, for squeezing
- Grated Parmesan cheese, for serving (optional)
- Chopped fresh parsley, for garnish
Simple Step-by-Step Instructions
- Preheat the air fryer to 375°F (190°C).
- In a large bowl, combine the zucchini, red pepper, mushrooms, onion, carrot, broccoli, and cauliflower. Add the olive oil, Italian seasoning, garlic powder, salt, and several grinds of black pepper. Toss well to coat the vegetables evenly.
- Add a portion of the vegetables to the air fryer basket, ensuring they are in a single layer (cook in batches if necessary).
- Transfer the basket to the air fryer and cook for 10 to 15 minutes (12 minutes is ideal), tossing halfway, until the vegetables are tender and lightly browned.
- Repeat the process with the remaining vegetables.
- Transfer the cooked vegetables to a serving dish. Squeeze fresh lemon juice over the top and sprinkle with grated Parmesan cheese (if using). Garnish with chopped parsley for a fresh finish.
- Serve immediately and enjoy your crispy, flavorful air fryer vegetables!
Perfect Pairings: Sauce and Topping Ideas
Elevate your air fryer vegetables with a drizzle of tahini sauce or a dollop of garlic aioli for extra flavor. For a tangy twist, try a balsamic glaze or a sprinkle of crumbled feta cheese. Fresh herbs like basil or cilantro can also add a vibrant finish.
Make It a Meal: Serving Suggestions
Serve these veggies as a side dish alongside grilled chicken, salmon, or tofu for a balanced meal. They also shine as a topping for quinoa, rice, or even a hearty grain bowl. Add a slice of crusty bread to soak up any delicious juices!
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the air fryer at 350°F for 3-5 minutes to restore their crispiness. Avoid microwaving, as it can make them soggy.
Mix It Up: Recipe Variations
Swap out the veggies with seasonal favorites like asparagus, sweet potatoes, or Brussels sprouts. For a spicy kick, add a pinch of chili flakes or smoked paprika. You can also experiment with different oils, such as avocado or sesame, for unique flavors.
Quick Prep: Time-Saving Tips
Chop your veggies ahead of time and store them in the fridge for up to 2 days. Use pre-cut or frozen vegetables to cut down on prep time. If you’re short on seasoning, a simple mix of olive oil, salt, and pepper still works wonders!
Air Fryer Vegetables
Equipment
- air fryer
Ingredients
Vegetables
- 1 zucchini or yellow squash, cut into ½-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
Seasoning
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- Freshly ground black pepper
Garnishes
- 1 Lemon wedge, for squeezing
- Grated Parmesan cheese, for serving, optional
- Chopped fresh parsley, for garnish
Instructions
- Preheat the air fryer to 375°F.
- Place the zucchini, red pepper, mushrooms, onion, carrot, broccoli, and cauliflower in a large bowl. Add the olive oil, Italian seasoning, garlic powder, salt, and several grinds of pepper and toss to coat.
- Add some of the vegetables to the air fryer basket, just enough to fit in a single layer. Transfer to the air fryer and cook for 10 to 15 minutes (I do 12), tossing halfway, or until the vegetables are tender and browned. Repeat with the remaining veggies.
- Transfer the air fried vegetables to a serving dish and squeeze with lemon juice. Top with grated Parmesan cheese, if desired, and garnish with fresh parsley.