Ingredients
Equipment
Method
Preparation Steps
- Begin by washing all your vegetables thoroughly. Cut the zucchini or yellow squash into ½-inch half-moons, chop the red bell pepper into 1-inch pieces, quarter the cremini mushrooms, and slice the carrot into thin rounds. For the red onion, chop into 1-inch pieces. Lastly, wash and separate the broccoli and cauliflower into small florets.
- In a large mixing bowl, combine the cut vegetables. Drizzle with 3 tablespoons of extra-virgin olive oil. Sprinkle in 1 teaspoon of Italian seasoning, ½ teaspoon of garlic powder, and ½ teaspoon of sea salt. Add freshly ground black pepper to taste. Toss everything together until the vegetables are well-coated in the oil and seasonings.
- Preheat your air fryer to 400°F (200°C) for about 5 minutes. This step is crucial as it ensures that your vegetables will start cooking immediately upon being placed in the fryer.
- Carefully place the seasoned vegetables in the air fryer basket. Make sure not to overcrowd the basket; you want the hot air to circulate freely around the vegetables. Depending on your air fryer size, you may need to cook in batches. Air fry the vegetables for 12-15 minutes, shaking the basket halfway through for even cooking.
- After about 12 minutes, check the vegetables. They should be tender and slightly crispy on the edges. If you prefer them crispier, you can air fry them for an additional 2-3 minutes.
- Once done, transfer the air-fried vegetables to a serving platter. Squeeze a fresh lemon wedge over the top for a burst of flavor. Optionally, sprinkle with grated Parmesan cheese and garnish with chopped fresh parsley before serving.
Notes
- Feel free to mix and match vegetables based on what's in your fridge.
- For added flavor, experiment with different herbs and spices.
- Store leftovers in an airtight container for up to 3 days and reheat in the air fryer for best results.