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White plate with air fried vegetables garnished with fresh cilantro
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4.86 from 7 votes

Air Fryer Vegetables

Air Fryer Vegetables are crisp on the edges, lightly caramelized and perfectly tender. Perfect side to serve with soups, pasta and garlic bread.
Course Main Course, Side Dish
Cuisine American
Keyword air fryer vegetables, roasted vegetables in airfryer
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Vidya Narayan

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

Tips to Perfectly Cook Veggies 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.
OIL - Don't go overboard but don't skip it altogether either.
SEASONING - 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.
AIR FRYING FROZEN VEGETABLES - Thaw the veggies. It will take additional time to crisp up and caramelize so an extra 2-3 minutes of air frying may be taken into consideration. 
Serving, Storage, Leftovers 
  1. This recipe serves 4 small portions as side. It can be served as a filling lunch for 2.
  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.
  3. I have not frozen air fried vegetables so far. Though it can be refrigerated for upto 3 days.
The Recipe is Gluten Free and Vegan. Also, non-spicy so kids can enjoy. You can adjust the quantity of black pepper powder used.