Description
A vibrant and healthy air fryer vegetable medley featuring broccoli, mushrooms, carrots, zucchini, red bell pepper, and red onion, seasoned with garlic, Italian herbs, and a touch of balsamic vinegar. Quick to prepare and packed with flavor, this recipe is perfect as a side dish or a light vegetarian main.
Ingredients
Scale
Vegetables
- 1 cup broccoli florets
- 1 cup cremini mushrooms (large ones halved or quartered)
- 1/2 cup thinly sliced carrots (about two small-medium, peeled)
- 1 small zucchini (sliced)
- 1 small red bell pepper (roughly diced)
- 1 small-medium red onion (roughly diced)
Seasonings & Dressing
- 2 teaspoons olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and ground black pepper (to taste)
Optional Topping
- 1 tablespoon grated parmesan cheese (optional; or grated Romano cheese)
Instructions
- Prep: Preheat the air fryer for 5 minutes on the highest temperature setting to ensure it is hot and ready for cooking.
- Season: In a large bowl, combine the broccoli, mushrooms, carrots, zucchini, bell pepper, and red onion with olive oil, balsamic vinegar, minced garlic, Italian seasoning, garlic powder, salt, and ground black pepper. Toss well to evenly coat all the vegetables. If necessary, divide the vegetables into two batches to fit the air fryer basket.
- Cook: Place the seasoned vegetables in the hot air fryer basket and cook at 390°F (200°C) for 7 to 8 minutes. Then shake the basket to redistribute the vegetables for even cooking. Sprinkle the top with grated parmesan cheese if using. Continue air frying for an additional 3 to 8 minutes or until the vegetables reach your preferred tenderness.
Notes
- Cooking times might vary slightly depending on the air fryer model and vegetable size.
- If you don’t have balsamic vinegar, a splash of lemon juice or red wine vinegar can be used as a substitute.
- For a dairy-free version, omit the parmesan cheese or substitute with a vegan cheese alternative.
- Shake or toss the vegetables halfway through cooking to ensure even browning and crispiness.
- This recipe works well with other vegetables such as cauliflower, asparagus, or cherry tomatoes depending on your preference.
