Air fryer roasted vegetables come out wonderfully crisp and tender—paired with homemade gremolada and red pepper aioli they make a tasty appetizer or side.
Ingredients
- medium zucchini, cut into 1/4-x3-inch pieces: 1 piece
- medium summer squash, sliced 1/4 inch thick: 1 piece
- (8- ounces package) cremini mushrooms, halved or quartered if large: 1 piece
- cauliflower florets: 0.75 cup
- any color mini bell peppers: 6 piece
- vegetable oil: 2 tsp
- salt: 0.25 tsp
- black pepper: 0.25 tsp (freshly ground)
- fresh parsley: 0.5 cup (chopped)
- fresh garlic: 2 tsp (minced)
- lemon zest: 2 tsp
- mayonnaise: 0.5 cup
- jarred roasted red peppers: 2 Tbsp (drained, chopped)
- extra-virgin olive oil: 1 Tbsp
- red wine vinegar: 1 Tbsp
- fresh garlic: 1 tsp (minced)
Metric Conversion
Stages of cooking
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Preheat air fryer to 360 degrees F (180 degrees C).
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Combine zucchini, summer squash, mushrooms, cauliflower, bell peppers, oil, salt, and black pepper in a bowl; toss to coat. Arrange vegetables in an even layer in the air fryer basket, working in batches if needed.
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Cook, turning once halfway through, until tender, about 10 minutes.
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Meanwhile, for gremolata, stir together parsley, garlic, and lemon zest in a small bowl.
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For red pepper aioli stir together mayonnaise, roasted red peppers, olive oil, red wine vinegar; and garlic in a small bowl.
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Top roasted vegetables with gremolata and serve with red pepper aioli.
