Crispy Air-Fryer Vegetables with Olive Oil
Zucchini, bell pepper, broccoli, and onion with smoky, charred edges in 12 minutes—perfect as a side or bowl base.
- Time
- 20 min
- Serving
- 135 kcal
- Ingredients
- ≈ $1.15
- Protein
- 4 g
Ingredients
- 1 Zucchini≈ $3.00 per kg 100 g
- 2 Bell peppers≈ $6.00 per kg 60 g
- 3 Fresh broccolipack 400 g ≈ $2.00 80 g
- 4 Red onion≈ $3.00 per kg 30 g
- 5 Olive oil 6 ml
- 6 Italian herbs to taste
- 7 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut vegetables into 2–3 cm pieces: slice zucchini1 into half-moons, strip bell2 pepper into strips, separate broccoli into florets, and slice onion into wedges.
Toss with olive oil, herbs, and salt.
Air-fry in the basket at 390°F (190°C) for 12–14 minutes, shaking halfway, until edges are crispy and charred.
Tips
- Why it works
- Cut vegetables evenly so they cook at the same rate and crisp uniformly. Overlapping pieces steams instead of crisps.
- Substitutions
- Replace red onion with white or shallot for milder flavor. Skip herbs and use 0.5 tsp garlic powder instead.
- Common mistakes
- Vegetables turn soggy if overcrowded in the basket; check if they’re stuck together or limp after 10 minutes.
- Storing and reheating
- Eat fresh or within 2 days; reheat in the air fryer at 350°F (175°C) for 3–4 minutes until crisp again.
- Serve with
- Pair with grilled chicken or a scoop of hummus for a balanced dinner.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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