Air Fryer Vegetables
Master the art of cooking vegetables in an air fryer with this foolproof recipe. Achieve that desirable crisp exterior paired with a tender heart, promising a flavor burst with every bite.
Servings: 2
Calories: 222kcal
Equipment
- Cutting board
- Knife
- Large bowl
- Mixing spoon or spatula
- Measuring spoons and cups
- Serving dish or plate
Ingredients
- 2 bell peppers
- 1 tomato medium sized
- 1 clove clove
- ½ eggplant
- 1 red onion
- 2 tablespoon olive oil
- 1 teaspoon dried marjoram
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- salt and pepper to taste
Instructions
- Wash all the vegetables thoroughly.
- Slice the eggplant, onion, and tomato into rings of roughly equal thickness. Cut the bell pepper into strips. Slice the onion into thin rings or half rings.
- Preheat your air fryer to 350ºF (180ºC).
- In a large bowl, mix the vegetables, add minced garlic, olive oil, salt, pepper, and herbs. Stir well to ensure that all the vegetables are coated with the oil and spices.
- Place the vegetables in the air fryer.
- Air fry the vegetables for about 10 minutes, or until they soften and start to turn golden. Keep an eye on the process, as cooking times can vary depending on your air fryer model.Note: You may need to cook them in two batches depending on the size of your air fryer.
- Serve the vegetables hot as a standalone dish or as a side dish.
Nutrition
Calories: 222kcal | Carbohydrates: 23g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 15mg | Potassium: 771mg | Fiber: 8g | Sugar: 13g | Vitamin A: 4291IU | Vitamin C: 167mg | Calcium: 69mg | Iron: 2mg