Air Fryer Roasted Vegetables
The air fryer is a weeknight hero for roasted vegetables. The intense circulating heat chars the edges while keeping the insides tender, and there's no need to preheat a full-size oven. Cut everything roughly the same size so they finish together, and don't skip the mid-cook shake — it's what gives you even browning on all sides.
Side · Air Fryer, Vegan • 20 min
Ingredients
- 1 medium zucchini, cut into ½-inch half-moons
- 1 medium yellow squash, cut into ½-inch half-moons
- 1 red bell pepper, cut into 1-inch pieces
- 1 small red onion, cut into 1-inch wedges
- 8 ounces cremini mushrooms, halved or quartered if large
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- Fresh lemon juice, for finishing
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Steps
- Preheat the air fryer to 380°F. In a large bowl, toss all the vegetables with olive oil, salt, oregano, garlic powder, and pepper until evenly coated.
- Add the vegetables to the air fryer basket in an even layer. If your basket is small, work in two batches — overcrowding steams the vegetables instead of roasting them.
- Cook at 380°F for 5 minutes. Pull out the basket, shake well or toss with tongs, then return to cook for another 4–5 minutes. The vegetables should be tender with charred edges. The mushrooms will shrink and release their liquid, the peppers will soften, and the squash should have golden-brown spots.
- Transfer to a serving bowl. Squeeze fresh lemon juice over the top and season with an extra pinch of salt if needed. Serve hot as a side dish or over rice, quinoa, or couscous for a meatless main.
Tips & Variations
Make Ahead
Chop all vegetables up to 24 hours ahead and store separately in the refrigerator — mushrooms and zucchini release moisture, so keeping them apart helps. Toss with oil and seasonings just before air frying.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the air fryer at 350°F for 3–4 minutes. Also delicious cold in salads and grain bowls. Don't microwave — they'll turn mushy.
Substitutions
Swap in any firm vegetable you have on hand: broccoli florets, cauliflower, asparagus, cherry tomatoes, Brussels sprouts (halved), or cubed sweet potato. Just cut denser vegetables smaller so they cook through at the same rate as the softer ones. Add chickpeas for extra protein.
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