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Air-fried vegetables in an air fryer. Vegetables include cauliflower, mushroom, onion, zucchini, and bell peppers.
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Air Fryer Vegetables

This air fryer vegetables recipe combines peppers, cauliflower, mushroom and squash for an easy-to-make side dish that results in perfectly tender and caramelized veggies every time!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Author: Brittany Mullins

Equipment

Ingredients

  • 1 bell pepper yellow, green, orange or red, chopped
  • ½ large red onion chopped
  • 2 cups button mushrooms quartered
  • 2 cups cauliflower florets
  • 1 zucchini or yellow squash chopped
  • 2 Tablespoons olive oil or avocado oil
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper

Instructions

  • Chop veggies into ½-inch chunks, but keep the cauliflower florets a bit on the larger size. You want the pieces to be pretty similar in size so they cook evenly and you don’t want the pieces too small.
  • Toss veggies in a bowl with the oil, salt and pepper.
  • Transfer to air fryer basket and air fry at 375°F for 20-25 minutes, tossing a few times throughout. Veggies should be tender with a few brown spots.

Notes

Storage: Store leftover veggies in an airtight container in the fridge for about 3-4 days.
Reheating: Just place them in the air fryer in a single layer and cook at 375°F for 1-2 minutes. You can also reheat them in a toaster oven, regular oven or microwave. Just note that the veggies will get soft if you reheat them in the microwave.
 

Nutrition

Serving: 1serving | Calories: 156kcal | Carbohydrates: 15g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 758mg | Potassium: 687mg | Fiber: 5g | Sugar: 6g