Air-Fryer Roasted Veggies
A colorful mix of zucchini, summer squash, mushrooms, cauliflower, asparagus, and sweet red pepper, tossed with oil and seasoning and air-fried until tender-crisp. Quick, adaptable, and ready in about 10 minutes with almost no oil.
Equipment
- Air Fryer
- Large Mixing Bowl
Ingredients
- 1/2 cup zucchini diced
- 1/2 cup summer squash diced
- 1/2 cup mushrooms diced
- 1/2 cup cauliflower diced
- 1/2 cup asparagus diced
- 1/2 cup sweet red pepper diced
- 2 tsp vegetable oil
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp seasoning of choice or more to taste; see notes for ideas
Instructions
- Prep: Gather all ingredients.
- Preheat: Preheat the air fryer to 360°F.
- Toss: Add the zucchini, squash, mushrooms, cauliflower, asparagus, red pepper, oil, salt, pepper, and desired seasoning to a large bowl. Toss to coat and arrange in a single layer in the air fryer basket.
- Cook: Cook, stirring halfway, until tender-crisp, about 10 minutes.
- Serve: Serve hot and enjoy.
Notes
Cut all vegetables to a similar size for even cooking. Don't overcrowd the air fryer basket, work in batches if needed. Stir halfway through for even browning. For firmer vegetables (new potato, carrot, turnip, parsnip, winter squash, celeriac, sweet potato), cook about 15 minutes, stirring every 5 minutes. Seasoning ideas: Italian seasoning; herbes de Provence; smoked paprika; or gremolata (1/2 cup chopped parsley, 2 tsp lemon zest, 2 cloves minced garlic). Swap in other quick-cooking vegetables as desired. Keeps 3 to 4 days refrigerated; reheat in the air fryer for best texture.