These Air Fryer Vegetables are perfectly roasted in about half the time of oven-roasted veggies. Use any combination you like, though bell peppers, red onion, broccoli, and zucchini are a favorite.
My air fryer has quickly become one of the most used tools in my kitchen. It roasts and crisps vegetables faster than an oven while keeping them fresh-tasting. This method is ideal for simple side dishes that the whole family enjoys.
This recipe is a flexible vegetable medley you can customize with any vegetables you prefer. Most vegetables cook in about the same time when cut to similar, bite-sized pieces. One exception is potatoes — they take longer, so cook them separately using potato-specific air fryer recipes.
How to make Air Fryer Vegetables
Prepare your vegetables by washing and cutting them into even, bite-sized pieces so they cook uniformly. Dice the onion slightly smaller than the firmer vegetables so it softens in the same time.
Toss the vegetables with a light coating of oil and your favorite seasonings, then arrange them in a single layer in the air fryer basket for maximum crispness. Cook until tender and slightly charred at the edges, and serve immediately.
Ingredient Notes
- Large bell pepper: Any color is fine; red adds sweetness and bright color.
- Medium red onion: Dice a bit smaller so it softens along with other vegetables.
- Broccoli: Cut into small florets for even cooking.
- Zucchini: Slice or halve lengthwise so it cooks quickly without becoming mushy.
- Oil: Olive oil or any oil with a moderate smoke point works; avocado oil is a good alternative for higher heat.
- Seasoning: Dried oregano, dried parsley, salt, and pepper make a simple, versatile blend. Adjust to taste.
Directions
Step One – Preheat the air fryer to 350°F (about 175°C).
Step Two – Dice the vegetables into even, bite-sized pieces and place them in a mixing bowl. Try to make pieces uniform so they cook evenly.
Step Three – Add oil (about 1 tablespoon for the quantities below) and toss to coat. Sprinkle the dried oregano, dried parsley, salt, and pepper over the vegetables and toss again to distribute the seasoning evenly.
Step Four – Arrange the seasoned vegetables in a single layer in the air fryer basket. Spread them out as much as possible to promote crisp edges and prevent steaming.
Step Five – Cook for 6 minutes, then remove the basket and shake or gently stir the vegetables to redistribute them.
- Cooking tip: Shaking the basket helps the hot air reach all sides and ensures even browning.
Step Six – Return the basket to the air fryer and cook for an additional 3–5 minutes, or until the vegetables are tender and lightly caramelized. Remove and serve hot.
Why use the Air Fryer for vegetables?
The air fryer is a powerful kitchen tool for quick, efficient cooking. It uses circulating hot air to brown and crisp vegetables with far less oil than pan-frying or deep-frying. That makes air-fried vegetables lower in added fat while still delivering satisfying texture and flavor.
Because air fryers cook more quickly at a high, even heat, vegetables often retain more of their color and nutrients than during long, high-temperature roasting. The result is a quick, healthy side dish with concentrated flavor.
Can I store and reheat these Air Fryer Vegetables?
Air fryer vegetables are best eaten fresh. While you can refrigerate leftovers, they tend to soften and lose their crispness after storage. Reheating in the air fryer for a short time can help restore some texture, but results vary.
For best results, cook only the amount you plan to serve and enjoy them straight from the fryer while they are still crisp and flavorful.
Try some of my other favorite Air Fryer recipes
Air Fryer Chicken Fajitas — a quick, flavorful weeknight meal.
Air Fryer Pork Chops — juicy and well-seared.
Air Fryer Bacon — crispy with easy cleanup.
If you try this recipe, I’d love to hear how it turned out. Leave a comment describing any variations you used or how you served the vegetable medley.
Recipe: Air Fryer Vegetables
Ingredients (serves 4)
- 1 large bell pepper (any color)
- 1/2 medium red onion, diced
- 1 cup broccoli florets
- 1 small zucchini, sliced or halved
- 1 tablespoon oil (olive oil or avocado oil)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried parsley
- Salt and pepper to taste
Instructions
- Preheat the air fryer to 350°F (175°C).
- Dice all vegetables into even, bite-sized pieces and place them in a bowl.
- Add the oil and seasonings, tossing until evenly coated.
- Place the vegetables in the air fryer basket in a single layer, avoiding overcrowding.
- Cook for 6 minutes, then remove the basket and shake or stir to redistribute the vegetables.
- Return to the air fryer and cook for another 3–5 minutes, until the vegetables are tender and slightly browned. Serve immediately.
Notes
Cooking tip: Shaking the basket halfway through helps ensure even cooking and browning. Avoid mixing potatoes with this medley unless they are par-cooked, as potatoes require more time.
Nutrition (per 1 cup serving)
Serving: 1 cup | Calories: 60 kcal | Carbohydrates: 6 g | Protein: 2 g | Fat: 4 g | Fiber: 2 g | Vitamin C: 79 mg