Try these Air Fryer Vegetables if you need a quick and healthy side dish. They are easy to prepare and come out tender and flavorful, just like roasted in the oven!
I have to say, I do really love vegetables – I’m just often too lazy or think I’m too short on time to put a lot of effort into preparing them. But the air fryer is changing the game for me!
Chopping a few veggies and throwing them into the air fryer is so easy, I can’t make any excuses now. And neither should you, because this really is a very delicious way to eat your greens (and oranges, and reds 😉).
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Vegetables: If you don’t like some of the vegetables listed, you can just skip them and use more of the other vegetables.
- Balsamic vinegar: I love the flavor this adds, but feel free to skip if you’re not a fan.
- Seasoning: This is my preferred seasoning for pretty much any mediterranean-leaning vegetables. But feel free to experiment with your favorites!
- Parmesan cheese: This is optional, but I love it! You can also do grated Romano cheese to switch things up.
How to air fry vegetables
Before you begin, pre-heat your air fryer on its highest setting for 5 minutes.
1. Start by tossing your chopped vegetables with all of the other ingredients (EXCEPT for the parmesan cheese!). Use a bowl large enough or you’ll end up with a mess on your hands…
2. Place the seasoned vegetables into the hot air fryer basket. Air fry at 390°F for 8 minutes.
season 
place in air fryer
3. Shake the basket, then sprinkle the parmesan cheese on top (if using). Air fry at 390°F for another 3-8 minutes, depending on how done you like your vegetables.
add parmesan after 8mins finish cooking
Recipe tips
- Garlic: I highly recommend stirring the minced garlic into the oil or vinegar before adding it to the bowl with the vegetables, it helps to get a better distribution.
- Chopping: Try to chop all of the vegetables to even sizes, they will cook more evenly.
- Broccoli: You may need to remove the broccoli florets a few minutes before the other vegetables are done, as they char more easily.
- Batches: Depending on your air fryer size, you may need to roast the vegetables in two batches (I have a Corsori XL with a 5.5 quart basket and this amount of vegetables just about fits).
- Leftovers: Keep leftovers in a covered container in the fridge for up to 3 days. They taste great cold in a chopped salad or just by themselves with freshly chopped herbs and some olive oil and balsamic vinegar.
Serving ideas
This is a great side dish with any kind of lean protein – we love these vegetables with grilled chicken breast (or oven baked chicken breast), oven baked pork chops, oven baked salmon…
You can also serve the veggies over rice or another grain, add some beans or chickpeas, chopped nuts, dried cranberries, falafel, Feta cheese, shredded chicken, your favorite dressing (Italian dressing is GREAT!)… whatever your heart desires, and you’ll have yourself a great grain bowl for lunch!
More easy air fryer recipes
Air Fryer Vegetables
Recipe details
Ingredients
- 1 cup broccoli florets
- 1 cup cremini mushrooms large ones halved or quartered
- ½ cup thinly sliced carrots about two small-medium, peeled
- 1 small zucchini sliced
- 1 small red bell pepper roughly diced
- 1 small-medium red onion roughly diced
- 2 teaspoons olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 tablespoon grated parmesan cheese optional; or grated Romano cheese
- salt and ground black pepper to taste
Instructions
- Prep: Pre-heat air fryer for 5 minutes on highest temperature setting.
- Season: Combine vegetables with olive oil, vinegar, garlic, Italian seasoning, garlic powder, salt and pepper. Place in hot air fryer basket (cook in two batches if necessary).
- Cook: Air fry at 390°F for 7-8 minutes. Shake basket, sprinkle vegetables with parmesan cheese. Air fry for 3-8 more minutes, until tender to your liking.
Notes
- Vegetables: If you don’t like some of the vegetables listed, you can just skip them and use more of the other vegetables.
- Balsamic vinegar: I love the flavor this adds, but feel free to skip if you’re not a fan.
- Seasoning: This is my preferred seasoning for pretty much any mediterranean-leaning vegetables. But feel free to experiment with your favorites!
- Garlic: I highly recommend stirring the minced garlic into the oil or vinegar before adding it to the bowl with the vegetables, it helps to get a better distribution.
- Chopping: Try to chop all of the vegetables to even sizes, they will cook more evenly.
- Broccoli: You may need to remove the broccoli florets a few minutes before the other vegetables are done, as they char more easily.
- Leftovers: Keep leftovers in a covered container in the fridge for up to 3 days. They taste great cold in a chopped salad or just by themselves with freshly chopped herbs and some olive oil and balsamic vinegar.
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