Mixed vegetables in an air fryer are a simple and quick side dish to prepare. I used the vegetables I had at home, but we can also vary according to the season. With this side dish, I’m sure you can’t go wrong! We can use it with both meat and fish.
Here are more delicious side dish ideas
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Mixed Vegetables in Air Fryer
- 10.5 oz red potatoes
- 7 oz zucchini
- 3.5 oz white onion (or red)
- 20 cherry tomatoes
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch garlic powder
- 1 teaspoon dried oregano
- to taste extra virgin olive oil
Tools
- 1 Air Fryer
- 1 Bowl
- 1 Cutting Board
- 1 Knife
- 1 Air Fryer Parchment Paper
Preparation of Mixed Vegetables in Air Fryer
First, wash the zucchini well and remove the ends and any bruised parts. Peel the onion and also peel the potatoes with a peeler. Wash the cherry tomatoes and set everything aside.
1 – Cut the potatoes into wedges not too thick, about 1/8 inch will be fine
2 – Also cut the zucchini, trying to maintain the same thickness as the potatoes
3 – Do the same with the onions
4 – Cut the cherry tomatoes in half
Meanwhile, preheat the air fryer to 392°F. Put all the vegetables in a bowl and season them with oil, salt, pepper, garlic, and oregano. Mix well with a spoon.
When the air fryer is hot, pour everything into its basket (5). I placed pre-cut parchment paper on the base, but you can skip it if you don’t have it at home.
AIR FRYER COOKING: Cook for 15 minutes at 392°F, stirring with a spoon halfway through cooking.
TRADITIONAL OVEN COOKING: In a hot oven at 392°F, static, for 30 minutes.
Notes
We can also use other vegetables, such as eggplants, fennel, bell peppers…
They keep in the fridge for a couple of days, stored in a container. Reheat as needed.
If using parchment paper, make sure the basket is not empty, otherwise it will float and may burn.
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