Since air fryers are consuming American kitchens, air frying vegetables is simple. They are tiny convection ovens that use less oil, less fat, and fewer calories to fry food. To make the meal crisp, a heating element and fan surround it in hot air. For this recipe, 3 cups of various veggies, chopped into 1-inch pieces, are required. Serve with the dipping sauce of your choice.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- ½ cup diced zucchini
- ½ cup diced summer squash
- ½ cup diced mushrooms
- ½ cup diced cauliflower
- ½ cup diced asparagus
- ½ cup diced sweet red pepper
- 2 teaspoons vegetable oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1/4 teaspoon seasoning, or more to taste
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Preheat the air fryer to 360 degrees F (180 degrees C).
- Add zucchini, squash, mushrooms, cauliflower, asparagus, red pepper, oil, salt, pepper, and desired seasoning to a large bowl. Toss to coat; arrange in a single layer in the fryer basket.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Cook, stirring halfway, in the preheated air fryer until tender crisp, about 10 minutes.
- Dotdash Meredith Food Studios
- Serve hot and enjoy!
- DOTDASH MEREDITH FOOD STUDIOS
- 1. Italian seasoning
- 2. Herbes de Provence
- 3. Smoked paprika
- 4. Gremolata: 1/2 cup chopped fresh parsley, 2 teaspoons lemon zest, and 2 cloves minced garlic
- If using firm vegetables (e.g., new potato, carrot, turnip, parsnip, winter squash, celeriac, sweet potato), cook for 15 minutes, stirring every 5 minutes.
Reviews
This recipe was good and so easy. I just used whatever veggies I had on hand and they turned out scrumptious.
Wish I could upload a pic but no size adjustment is working. I did an 8 serving size for 20 min, shaking it every 5 min. I would’ve used less pepper and more salt. Plus, I added mince garlic with my veggies—summer squash, mushrooms, sweet peppers, red onions.
I love using the air fryer to Friday veges. This recipe is so versatile. only thing is if you are using root vegetables I suggest cooking them separately or at least by then selves for the first 5 minutes as they take longer to cook
I ended up cutting potatoes in half. They were small Yukon and red. I cooked carrots for 10 minutes. Cooked potatoes for 10 minutes. Then threw all back in and added onions cooking at 400° for 10 minutes. I marinated them in Ken’s Italian dressing. They were good just ran dinner late. I’m sure I cooked more than 30 minutes.
Delish…this was quick, easy and very tasty.
On my journey to vegetarian and losing 30 lbs I needed a healthier snack this was a great way to eat smarter. New to air frying the spice and oil ratios were very helpful, though I used ghost pepper salt with whatever veggies I had in the fridge. Carrots Brussel sprouts chili peppers broccoli all great cucumbers not so much oh well I had to try.
Wow. I just finished making these and thought they were just WONDERFUL. I didn’t use cauliflower or asparagus (didn’t have), and added red onion chunks. Actually I bought the veggies already skewered, and added 1-inch Korean style meatballs (fully cooked). Also added a little balsamic vinegar to the oil. Taste was out of this world. May try smoked sausage with the veggies next time. Thank you so much for sharing your wonderful recipe!!
I omitted the mushrooms and used my rotisserie basket. Kept everything the same. My husband loved this and it had a couple veggies he didn’t think he would like.
I increased the air fryer time to about 12-13 minutes.