Simple step-wise guide to cooking vegetables in an air fryer. Healthy way to include vegetables as part of your meal especially for picky eaters. Can be made using any combination of seasonal vegetables available in your refrigerator. Gluten Free and Vegan.
Air Fryer Vegetables is quite similar to roasting vegetables in the oven. It is much quicker though. Veggies crisp around the edges, lightly caramelized and perfectly tender.
If you are someone who struggles or finds it hard to enjoy veggies, try air frying! It is a great way to add more veggies to everyday meals.
Roasted Veggies are delicious with the right combination of fat, spices and herbs. They can be served as a side dish or just enjoyed with soup or salad as light lunch.
Some of our favorites are Corn on the Cob, Green Beans, Brussels Sprouts, Sweet Potato and Crispy Onions.
During fall or winter, I love serving a tray of roasted root vegetables with warm garlic knots and a bowl of soup.
Over the years, I have made thorough use of the Air Fryer at home. Right from air frying my first batch of French Fries, crispy pakoras and chickpeas, I have been enjoying the results of low-oil snacks without the guilt.
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Ingredients
- Zucchini
- Yellow Squash
- Bell Pepper - Yellow and Red
- Cauliflower
- Carrots
- Onions
Seasoning - EVOO (Extra Virgin Olive Oil), Italian Mixed Herbs, Black Pepper Powder, Garlic Powder and Salt.
Top Tips to Perfectly Cook Vegetables in Air Fryer
Cooking vegetables in air fryer is easy once you understand the right combination of vegetables you choose to air fry.
For example root vegetables take a while to soften and caramelize as compared to peppers and squash.
Tender vegetables like zucchini, squash, mushrooms cook quickly.
If you want to substitute cauliflower with broccoli, I would suggest only 4-5 mins of cook time. They tend to brown or caramelize quickly and hence can be either added in the beginning or later once all veggies are done.
Cook time would depend on how you cut the vegetables. Since squash and zucchini takes almost the same time to cook, I have cut them into half moons.
Peppers and Onions are diced and Carrots are cut into small cubes. Cutting the vegetables uniformly prevents overcooking and keeps it crunchy and tender at the same time.
I would advise against chopping vegetables very finely. Veggies shrink in volume while roasting so you will end up with tiny bits of vegetables that won't appeal.
I sincerely feel that EVOO or any form of fat helps in preventing the vegetables from dehydrating in the air fryer. Do not go overboard but don't skip it altogether either.
You can experiment with a lot of seasonings. Take a look at the combination of vegetables and then plan your seasonings.
Root Veggies can just do with some fresh rosemary or thyme. You can add fresh garlic which caramelizes while roasting and adds flavor.
Potatoes can be cooked with Indian spices like turmeric, red chili powder or paprika or you could add some Middle Eastern Spices like Sumac or Zaatar.
Instructions for Air Fryer Vegetables
Add the assorted vegetables to a bowl, season it with salt, herbs and extra virgin olive oil.
Pre-heat the air fryer and spray / brush some oil. This will prevent the veggies from sticking to the basket.
Air Fry the vegetables in batches. Crowding only releases steam which will prevent the vegetables from caramelizing or crisping up around the edges.
Once they are done, serve warm as side with soup.
Air Frying Frozen Vegetables
I would recommend thawing the veggies completely. Pat dry with a kitchen towel to remove excess moisture.
Air frying will take additional 2-3 minutes or more depending on the quantity, size of the vegetables so keep an eye.
Serving Suggestions
You can serve these air fryer veggies, while they are still warm, with a drizzle of balsamic vinegar or lime juice and some fresh cilantro. Makes a great low-carb meal.
Serve with SOUP - Creamy tomato soup, Carrot Ginger Soup, Broccoli Soup and Tom Kha (Vegan Thai Coconut Soup).
Turn it into a Pasta Salad by adding cooked pasta (whole wheat or gluten free variety) and some fresh Basil Pesto.
Can be enjoyed with cooked polenta, creamy risotto or Indian main course like Rice and Dal.
Storage and Leftovers
This recipe serves 4 small portions as side. It can be served as a filling lunch for 2.
Leftovers can be stored in an airtight container. It can be re-heated in an air fryer at 150 - 160 degree Celsius for 5 minutes. You can spray some oil, if you like.
I have not frozen air fried vegetables so far. Though it can be refrigerated for upto 3 days.
FAQ
Air Frying requires less oil. Vegetables cook quickly and taste delicious.
Yes. Thaw and add to the pre-heated air fryer basket. It will require additional time to air fry so add extra 2-3 mins.
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Air Fryer Vegetables
Equipment
- Air Fryer
Ingredients
- 1 cup Zucchini cut in half moons
- 1 cup Yellow Squash cut in half moons
- ¾ cup Yellow Bell Pepper diced
- ¾ cup Red Bell Pepper diced
- 1 Onion medium, diced
- ¾ cup Cauliflower Florets
- ¾ cup Carrots diced
Seasoning
- 2 tablespoon Extra Virgin Olive Oil
- 2 teaspoon Italian Mixed Herbs
- ½ teaspoon Garlic Powder
- ¼ teaspoon Black Pepper Powder
- Salt to taste
- finely chopped cilantro or coriander leaves garnish
Instructions
- Once the vegetables are prepped, pre-heat the air fryer at 180 degree Celsius for 3-4 minutes.
- In a bowl add the vegetables, all the ingredients under "seasoning" except cilantro / coriander and mix well.
- Air fry the vegetables in 2 batches at 180 Degree Celsius for 15 minutes each. Open and shake the basket at regular intervals.
- Once the air frying is done, carefully remove the vegetables in a serving bowl or plate and repeat the process with the next batch.
- Serve hot or warm garnished with freshly chopped cilantro or coriander leaves.
Notes
- Cooking vegetables in air fryer is easy once you understand the right combination of vegetables you choose to air fry.
- For example root vegetables take a while to soften and caramelize as compared to peppers and squash. Tender vegetables like zucchini, squash, mushrooms cook quickly.
- If you want to substitute cauliflower with broccoli, I would suggest only 4-5 mins of cook time. They tend to brown or caramelize quickly and hence can be either added in the beginning or later once all veggies are done.
- Cook time would depend on how you cut the vegetables. Since squash and zucchini takes almost the same time to cook, I have cut them into half moons.
- Peppers and Onions are diced and Carrots are cut into small cubes. Cutting the vegetables uniformly prevents overcooking and keeps it crunchy and tender at the same time.
- I would advise against chopping vegetables very finely. Veggies shrink in volume while roasting so you will end up with tiny bits of vegetables that won't appeal.
- This recipe serves 4 small portions as side. It can be served as a filling lunch for 2.
- Leftovers can be stored in an airtight container. It can be re-heated in an air fryer at 150 - 160 degree Celsius for 5 minutes. You can spray some oil, if you like.
- I have not frozen air fried vegetables so far. Though it can be refrigerated for upto 3 days.
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Vidya Narayan
I love serving roasted veggies with my dinners. They're so easy and flavorful. These look exceptionally tasty.
This is my favourite way to cook vegetables. They get so deliciously crispy.
Love that I don't have to heat up my whole kitchen to get perfectly roasted vegetables. Will be making my veggies this way from now on.
I love airfry veggies! I love the one's you chose for this recipe!
Making veggies in the air fryer are so easy. The seasonings were on point. We had this with pasta and it was the perfect combo!