Recipe By Juliana Hale
Rating
Published Jan 4th
Prep 20m Cook 10m Additional - Ready In 30m
Servings 2 cups Calories 37.1

Air fryers are taking over kitchens nationwide. They’re basically mini convection ovens that ‘fry’ foods with little to no oil, less fat, and fewer calories. A heating element and fan bathe the food in hot air to produce a crispy finished product. Use 3 cups of assorted vegetables, cut into 1-inch pieces. Serve with desired dipping sauce.

Recipe 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

Cooking Directions

  1. 1 Preheat the air fryer to 360 degrees F (180 degrees C).
  2. 2 Add vegetables, oil, salt, pepper, and desired seasoning to a bowl. Toss to coat; arrange in fryer basket.
  3. 3 Cook vegetables for 10 minutes, stirring after 5 minutes.

Nutrition Facts

  • Calories 37.1
  • Carbohydrate 3.4 g
  • Fat 2.4 g
  • Fiber 1.3 g
  • Protein 1.4 g
  • Saturated Fat 0.4 g
  • Sodium 152.2 mg
  • Sugar 1.8 g

Chef's Notes

Italian seasoning; Herbes de Provence; Smoked paprika; Gremolata: 1/2 cup chopped fresh parsley, 2 teaspoons lemon zest, and 2 cloves minced garlic; If using firm vegetables (new potato, carrot, turnip, parsnip, winter squash, celeriac, sweet potato), cook for15 minutes, stirring every 5 minutes.

Reviews

  1. This recipe was good and so easy. I just used whatever veggies I had on hand and they turned out scrumptious.
  2. 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.
  3. 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
  4. 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 - Read more ...
  5. Delish...this was quick easy and very tasty.
  6. 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 - Read more ...
  7. 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. - Read more ...
  8. 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.
  9. I increased the air fryer time to about 12-13 minutes.

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more