Recipe By Juliana Hale
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.


  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.

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