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Air Fryer Vegetables

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A crispy roasted vegetable medley made with broccoli, zucchini, bell pepper, yellow squash, and red onion. Ready in about 15 minutes with perfectly caramelized edges and tender centers.

Ingredients

Scale
  • 1 cup broccoli florets, cut into 1-inch pieces
  • 1 cup zucchini, sliced into half-moons (about 1/2 inch thick)
  • 1 cup red bell pepper, cut into 1-inch pieces
  • 1 cup yellow squash, sliced into half-moons
  • 1/2 cup red onion, cut into 1-inch wedges
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • Optional: 2 tbsp freshly grated parmesan, balsamic glaze for finishing

Instructions

  1. Wash all vegetables and dry thoroughly using a salad spinner or kitchen towels. Any surface moisture will cause steaming instead of roasting.
  2. Cut all vegetables to approximately 1 to 1.5 inches in size, keeping pieces uniform so they finish cooking at the same time.
  3. Add vegetables to a large bowl. Drizzle with olive oil, then sprinkle garlic powder, Italian seasoning, salt, and pepper. Toss until evenly coated.
  4. Arrange vegetables in a single layer in the air fryer basket. Do not stack or crowd — cook in two batches if needed.
  5. Air fry at 375°F for 10–12 minutes, shaking the basket halfway through cooking.
  6. If desired, toss immediately with freshly grated parmesan or drizzle with balsamic glaze before serving.

Notes

Cut denser vegetables (like carrots) thinner than softer ones so everything finishes at the same time.

Do not overcrowd the basket — vegetables need space for hot air to circulate. The second batch will cook slightly faster since the air fryer is already fully preheated.

Use exactly 2 tbsp oil for 4 cups of vegetables. Excess oil pools under the vegetables and creates steam rather than browning.

Cherry tomatoes should only be added in the last 3–4 minutes of cooking to prevent them from collapsing.

Find it online: https://airfrycentral.com/air-fryer-vegetables/