Air fryer recipe · Sides
Herbed Mixed Veg
A mix of bell pepper, zucchini and onion roasted with herbs until soft and lightly charred.
- 18 minTotal time
- 190°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 190kcal
- 2.4 gprotein
- 16.4 gcarbs
- 14.1 gfat
- 4.6 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- bell pepper1 large, diced
- zucchini1 medium, diced
- onion1 large, cut into chunks
- olive oil2 tbsp
- mixed herbs1.5 tsp
- black pepper1/2 tsp
- salt1/2 tsp
Method
Dice evenly
Cut the bell pepper, zucchini and onion into even chunks of a similar size so they roast together. If the pieces are all different sizes, the small ones burn while the big ones stay raw, giving you an uneven finish.
Season
Toss the vegetables with the olive oil, mixed herbs, black pepper and salt until lightly coated. A thin, even film of oil helps the edges catch colour and the herbs stick, while too much would leave them greasy and steamed.
Single layer
Spread the vegetables out in a single layer so they char rather than steam. Piled up, they trap moisture and go soft and watery, but with room around each piece the hot air dries and browns the edges.
Preheat
Preheat the air fryer to 190°C for 3 minutes before the vegetables go in. A hot basket starts browning the edges the moment they land, which builds colour and flavour instead of slowly sweating out their water.
Roast
Air fry at 190°C for 15 min, shaking twice, until the vegetables are soft inside and lightly charred at the edges. Shaking the basket a couple of times moves them around so every side gets its turn against the heat.
