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Air Fryer Vegetables Recipe

ByLucy
Jump to Recipe· 4.5 from 12 reviews

I’m so excited to share this Air Fryer Vegetables Recipe with you because it has genuinely changed how I do veggies at home. The air fryer gives these mixed vegetables the perfect crisp-tender texture with browned edges that make every bite feel special. It’s such a fast, hands-off way to cook vegetables that usually take forever roasting in the oven or steaming on the stove, so it’s become a total game changer on busy weeknights.

What I love most is just how flexible and forgiving this Air Fryer Vegetables Recipe is—you can use nearly any veggies you have on hand and still get amazing results. The combination of Italian seasoning and garlic powder adds just enough flavor without overpowering the freshness of the vegetables. Plus, the squeeze of lemon and a sprinkle of Parmesan at the end really bring everything to life. Trust me, once you try it, you’ll want this in your regular rotation too!

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Why This Recipe Works

  • Quick and Easy: Air frying cuts down cooking time and clean-up, perfect for busy days.
  • Perfect Texture: You get veggies that are tender inside with a slight crisp outside without sogginess.
  • Flavorful Every Time: The seasoning and finishing touches bring vegetables to life without fuss.
  • Versatile Ingredients: Easy to swap veggies based on what’s fresh or what you have in your fridge.
A white wire rack holds an assortment of roasted vegetables spread out evenly, featuring green broccoli florets with some charred edges, creamy white cauliflower pieces, orange carrot sticks, bright red bell pepper chunks, deep purple potato slices, red onion wedges showing layers, and small dark brown mushrooms. The vibrant colors and varied textures create a lively and fresh look, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

The mix of fresh, colorful vegetables here not only tastes great but cooks evenly in the air fryer, especially when cut into similar sizes. Olive oil helps the seasoning stick and promotes caramelization, while the Italian herbs and garlic add just the right punch without overpowering.

  • Zucchini or Yellow Squash: These bring moisture and tenderness with a subtle sweetness that balances earthier veggies.
  • Red Bell Pepper: Adds vibrant color and a slight natural sweetness that intensifies when cooked.
  • Cremini Mushrooms: Their meaty texture soaks up flavors beautifully and adds depth.
  • Red Onion: Offers mild sharpness and caramelizes wonderfully in the air fryer.
  • Carrot: Adds crunch and natural sugar to complement the other vegetables.
  • Broccoli Florets: Gives freshness and a slight earthiness, plus crispy edges when air fried.
  • Cauliflower Florets: Mild yet hearty, they crisp up nicely and absorb seasoning well.
  • Extra-Virgin Olive Oil: Helps coat everything for even cooking and promotes browning.
  • Italian Seasoning: A fragrant blend that adds herbaceous depth instantly.
  • Garlic Powder: Gives a subtle savory note without overpowering fresh veggie flavors.
  • Sea Salt & Black Pepper: Season perfectly to enhance all the natural flavors.
  • Lemon Wedge: Brightens the dish with fresh acidity right before serving.
  • Parmesan Cheese (Optional): Adds a salty, nutty finish that pairs beautifully with roasted vegetables.
  • Chopped Fresh Parsley: For fresh color and a pop of herbaceous flavor at the end.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the reasons I keep coming back to this Air Fryer Vegetables Recipe is because it’s so easy to tweak based on seasons and what’s in the fridge. I encourage you to have fun making it your own, whether by swapping veggies, changing seasonings, or adding your favorite fresh herbs.

  • Variation: I’ve added a sprinkle of smoked paprika or chili flakes for a bit of smoky heat — it turns out fantastic and keeps things exciting.
  • Dietary Mods: For extra protein, I sometimes toss in chickpeas or tofu cubes before air frying for a complete meal.
  • Seasonal: Try adding asparagus tips in spring or brussels sprouts in fall. Just adjust cooking times if veggies get thicker or denser.

Step-by-Step: How I Make Air Fryer Vegetables Recipe

Step 1: Prep Your Veggies Uniformly

Start by chopping your zucchini, bell pepper, mushrooms, onion, carrot, broccoli, and cauliflower into similar-sized pieces — about 1-inch chunks or half-moons for the squash. This ensures even cooking and caramelization. I like to keep the pieces bite-sized but not too small to avoid drying out.

Step 2: Toss with Oil and Seasoning

Place all the veggies in a large mixing bowl and drizzle with extra-virgin olive oil. Sprinkle on Italian seasoning, garlic powder, sea salt, and a few grinds of fresh black pepper. Then toss everything well to coat—all the pieces should be lightly shiny with oil and evenly dusted with seasoning.

Step 3: Air Fry in Batches for the Best Results

Don’t overcrowd the basket! Add just enough veggies in a single layer so air flows freely around each piece. I usually air fry in two batches. Set your air fryer to 375°F and cook for about 12 minutes, tossing halfway. Look for tender vegetables with golden, caramelized edges—that’s the sweet spot!

Step 4: Finish with Lemon, Cheese, and Parsley

Once all batches are cooked, transfer veggies to a serving dish and squeeze fresh lemon juice over the top. If you like, sprinkle grated Parmesan cheese and chopped parsley for a fresh, savory finish that makes this dish taste restaurant-level good.

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Tips from My Kitchen

  • Don’t Overcrowd the Basket: Giving veggies space means crispier edges and more even cooking. I learned this the hard way when veggies steamed instead of roasted.
  • Use Freshly Ground Pepper: It makes a noticeable difference in the final flavor compared to pre-ground pepper.
  • Give It a Toss Midway: Stirring halfway through cooking promotes even browning and texture.
  • Cut Veggies Evenly: Helps all vegetables cook at the same pace — no more waiting on undercooked cauliflower or burnt onions!

How to Serve Air Fryer Vegetables Recipe

A square wire rack filled with a colorful mix of roasted vegetables, including white cauliflower florets, bright orange carrot pieces, green broccoli heads, red bell pepper chunks, purple onion slices, and dark brown mushrooms, all spread out evenly. The vegetables show slight charring and roasted textures with some crispy edges. The rack is placed on a white marbled surface, with the corner of a white and brown striped cloth and partially visible wooden-handled utensils nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always garnish this with fresh parsley because it adds a bright, herbal note that lifts the whole dish. The grated Parmesan is optional but highly recommended—I often skip it for a vegan version but love how it adds a salty, savory punch when I have it on hand. And that lemon squeeze? Don’t skip it. It brightens everything perfectly.

Side Dishes

This Air Fryer Vegetables Recipe pairs wonderfully with simple grains like quinoa or couscous, grilled chicken or fish, or even alongside pasta for a full meal. I’ve served it as a colorful side for weeknight dinners and also as part of a veggie-forward lunch bowl.

Creative Ways to Present

For special occasions, I like to layer these veggies on a vibrant platter with dollops of hummus or a drizzle of balsamic glaze. Serving them in small individual bowls at a casual gathering lets guests scoop up just what they like, making it feel fresh and approachable.

Make Ahead and Storage

Storing Leftovers

I store leftover air-fried vegetables in an airtight container in the fridge, and they usually keep well for 3 to 4 days. To help preserve the texture, I try to avoid soggy buildup by refrigerating them without stacking too heavily.

Freezing

I don’t often freeze these veggies because they’re best freshly air fried, but if you do want to freeze leftovers, flash-freeze them on a tray first, then transfer to a freezer-safe bag. Thaw in the fridge before reheating to help maintain texture.

Reheating

Reheating is easy—you can pop leftovers back into the air fryer for a few minutes at 350°F to bring back crispness. Avoid microwaving if you want to keep that texture because it can make the veggies soggy.

FAQs

  1. Can I use frozen vegetables for this Air Fryer Vegetables Recipe?

    Frozen veggies can be used, but I recommend thawing and patting them dry first to avoid excess moisture, which might prevent crispiness. Also, since frozen vegetables release water, the cooking time may vary and veggies might become a bit softer.

  2. What if my air fryer is smaller or larger than average?

    If your air fryer basket is smaller, cook the vegetables in more batches to avoid overcrowding. For larger air fryers, you can fit more in a batch, but keep them in a single layer. Cooking times might stay the same, but keep an eye on the veggies for doneness.

  3. Can I add fresh herbs before air frying?

    I usually add fresh herbs like parsley after cooking to keep their brightness. Cooking delicate herbs in the air fryer can dull their flavor or cause them to burn, so it’s best to add them as a finishing touch.

  4. What’s the best way to ensure the vegetables are evenly cooked?

    Cut your veggies into uniformly sized pieces, toss them well with oil and seasoning, and don’t overcrowd the basket. Also, give them a toss halfway through cooking to promote even browning and texture.

Final Thoughts

This Air Fryer Vegetables Recipe has become a favorite in my kitchen because it’s quick, reliable, and turns out veggies that feel both healthy and indulgent at the same time. It’s the kind of recipe you can trust to impress guests or get a wholesome meal on the table when life gets hectic. Give it a try—you might find yourself wondering how you ever cooked veggies any other way!

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Air Fryer Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 12 reviews
  • Author: Lucy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Air Frying
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A vibrant and healthy Air Fryer Vegetables recipe that combines zucchini, bell pepper, mushrooms, onion, carrot, broccoli, and cauliflower with Italian seasoning and garlic powder. Perfectly air fried to tender, browned perfection and served with a squeeze of lemon and optional Parmesan cheese.

Ingredients

Vegetables

  • 1 zucchini or yellow squash, cut into ½-inch half-moons
  • 1 red bell pepper, stemmed, seeded, and chopped into 1-inch pieces
  • 4 ounces cremini mushrooms, quartered
  • 1 small red onion, chopped into 1-inch pieces
  • 1 carrot, sliced into thin rounds
  • 1 heaping cup small broccoli florets
  • 1 heaping cup small cauliflower florets

Seasonings & Garnish

  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • Freshly ground black pepper, to taste
  • Lemon wedge, for squeezing
  • Grated Parmesan cheese, for serving, optional
  • Chopped fresh parsley, for garnish

Instructions

  1. Preheat the air fryer. Set your air fryer to 375°F and allow it to preheat while you prepare the vegetables.
  2. Prepare and season vegetables. In a large bowl, combine zucchini, red bell pepper, mushrooms, red onion, carrot, broccoli, and cauliflower. Drizzle with olive oil, then sprinkle Italian seasoning, garlic powder, salt, and freshly ground black pepper. Toss everything together until evenly coated.
  3. Air fry the vegetables. Place a single layer of the seasoned vegetables in the air fryer basket. Cook for 12 minutes, tossing the vegetables halfway through cooking to ensure even browning and tenderness. Repeat in batches with the remaining vegetables.
  4. Finish and serve. Transfer the cooked vegetables to a serving dish. Squeeze fresh lemon juice over them, sprinkle with grated Parmesan cheese if desired, and garnish with chopped fresh parsley for a fresh, vibrant presentation.

Notes

  • Cut vegetables uniformly to ensure even cooking.
  • Do not overcrowd the air fryer basket—cook in batches for best results.
  • Adjust seasoning to taste, especially salt and pepper.
  • Parmesan cheese is optional; omit to keep it vegetarian or use a vegan alternative.
  • Use fresh lemon juice for best flavor, but bottled lemon juice can be a substitute.

Nutrition

  • Serving Size: 1 serving
  • Calories: 120 kcal
  • Sugar: 5 g
  • Sodium: 250 mg
  • Fat: 8 g
  • Saturated Fat: 1.2 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 4 g
  • Protein: 3 g
  • Cholesterol: 0 mg

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