Air Fryer Veggie Recipe – Zucchini, Squash & Bell Pepper Blend

Last Updated on 2 months by Neha Deshmukh

Air Fryer Veggie Recipe – Zucchini, Squash & Bell Pepper Blend

Hey everyone! I’m so excited to share this super simple, incredibly flavorful air fryer veggie recipe with you. Honestly, it’s become a weeknight staple in my house – quick enough for busy evenings, and healthy enough that I don’t feel guilty about enjoying every bite! I first made this when I was trying to find a way to get more veggies into my kids’ diets, and it’s been a hit ever since. Let’s get cooking!

Why You’ll Love This Recipe

This air fryer veggie blend is a total winner for a few reasons. First, it’s fast. Seriously, from prep to plate in under 30 minutes. Second, it’s healthy – packed with vitamins and nutrients from all those colorful veggies. And third, it’s unbelievably tasty! The air fryer gives the vegetables a lovely crispness that you just don’t get with other cooking methods. Plus, the Italian herbs and a touch of garlic powder make all the difference.

Ingredients

Here’s what you’ll need to make this delicious air fryer veggie blend:

• 1 cup Zucchini, chopped
• 1 cup Yellow Squash, chopped
• ½ cup Yellow Bell Pepper, chopped
• ½ cup Red Bell Pepper, chopped
• 1 medium Onion, chopped
• 1 cup Cauliflower Florets
• 1 cup Carrots, chopped
• 2 tablespoons Extra Virgin Olive Oil
• 2 teaspoons Italian Mixed Herbs
• 1 teaspoon Garlic Powder
• ½ teaspoon Black Pepper Powder

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can really elevate this recipe.

• Extra Virgin Olive Oil: Don’t skimp here! Extra virgin olive oil not only adds a lovely flavor, but it’s also full of healthy fats. It’s a cornerstone of Mediterranean and Indian cooking for a reason!
• Italian Mixed Herbs: I love the convenience of a pre-mixed blend, but feel free to use fresh herbs if you have them. A mix of oregano, basil, rosemary, and thyme works beautifully. You can even add a pinch of dried mint for a unique twist.
• Bell Peppers: Did you know bell peppers come in all sorts of colors? While red and yellow are most common, you can also find orange and even purple ones! They all have slightly different flavors, so feel free to experiment. In India, Shimla Mirch (bell pepper) is a popular addition to many vegetable dishes.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, preheat your air fryer to 180°C (356°F) for 3-4 minutes. This is key to getting those veggies nice and crispy.
2. In a large bowl, combine the zucchini, yellow squash, bell peppers, onion, cauliflower, and carrots.
3. Drizzle with olive oil, then sprinkle with Italian herbs, garlic powder, and black pepper.
4. Now, toss everything together really well, making sure all the veggies are evenly coated with the oil and spices.
5. Lightly grease your air fryer basket with a little oil – this prevents sticking and makes cleanup a breeze.
6. Cook the vegetables in two batches at 180°C (356°F) for about 15 minutes each. Don’t overcrowd the basket!
7. And here’s a pro tip: shake the basket every 5 minutes to ensure even crisping.
8. Once they’re cooked, transfer the veggies to a serving dish. Garnish with fresh cilantro for a pop of color and freshness.

Expert Tips

• Don’t Overcrowd: Seriously, this is the biggest mistake people make with air frying. Overcrowding leads to steaming instead of crisping.
• Shake it Up: Shaking the basket is essential for even cooking.
• Preheating is Important: A preheated air fryer ensures the veggies start crisping immediately.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your Italian herb blend doesn’t contain any hidden animal products.
• Spice Level Adjustment: My friend loves a little heat, so I sometimes add a pinch of chili flakes to the mix. About ¼ teaspoon is usually perfect.
• Festival Adaptation: During Diwali, we often make a similar mix, but add a little chaat masala for a tangy, festive flavor. It makes a fantastic snack!
• Low-Carb/Keto Adaptation: This recipe is already pretty low-carb, but you can reduce the amount of carrots to lower the carb count even further.

Serving Suggestions

These air fryer veggies are incredibly versatile!

• Serve them as a side dish with grilled chicken, fish, or tofu.
• Add them to a grain bowl with quinoa or rice.
• Toss them with pasta and a light sauce.
• Enjoy them on their own as a healthy snack.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They won’t be as crispy when reheated, but they’ll still be delicious! You can try reheating them in the air fryer for a few minutes to crisp them up a bit.

FAQs

Let’s answer some common questions:

• Can I use different vegetables in this recipe? Absolutely! Feel free to swap in your favorites. Broccoli, Brussels sprouts, mushrooms, and green beans all work well.
• What if I don’t have an air fryer? You can roast the vegetables in the oven at 200°C (392°F) for about 20-25 minutes, tossing halfway through.
• How can I make these vegetables extra crispy? Make sure you don’t overcrowd the basket, shake it frequently, and preheat your air fryer properly.
• What’s the best way to prevent the vegetables from sticking in the air fryer? Lightly grease the basket with oil before adding the vegetables.
• Can I prepare the vegetables ahead of time? Yes! You can chop the vegetables and toss them with the oil and spices up to a day in advance. Store them in an airtight container in the refrigerator until you’re ready to cook them.