Air Fryer Vegetables
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Published Dec 18, 2023, Updated Dec 12, 2024
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This air fryer vegetables recipe combines peppers, cauliflower, mushroom and squash for an easy-to-make side dish that results in perfectly tender and caramelized veggies every time!
I love my air fryer and use it almost daily! It’s just so easy to use and I love how versatile it is. One of my favorite things to cook is different veggies and this air fryer vegetables recipe has been my latest obsession.
I went with a mix of bell peppers, onion, mushroom, cauliflower and zucchini, but the great thing is that you can customize this recipe based on your preference and what veggies you have on hand. The end result is a medley of vegetables that are deliciously crisp and perfectly caramelized. Serve it with your favorite protein and you’ve got a healthy and delicious dinner in no time!
If the air fryer isn’t working or you don’t have one, then check out this simple recipe for sautéed vegetables!
Why You’ll Love Air Fryer Vegetables
- Easy — This recipe cooks up in about 20 minutes, making it the perfect side dish for busy weeknights.
- Customizable — Feel free to swap out whatever veggies you have on hand for this recipe!
- Versatile — This dish can be served as a side dish, snack or main meal!
Ingredients Needed
- bell pepper — adds a sweet, colorful touch. Feel free to use any color you have on hand… green, orange, yellow or red… they’ll all work!
- red onion — brings a slightly sharp, aromatic flavor to this dish. If you don’t have a red onion you can use a yellow or white onion instead.
- mushrooms — provide a meaty texture. I used button mushrooms, which are easy to find and have a mild flavor, though, feel free to use your favorite variety. Shiitake would add a nice umami flavor with the veggies.
- cauliflower — for a mild flavor and added nutritional boost. Broccoli would be a good substitute if you’re not a cauliflower fan.
- zucchini — offers a light, slightly sweet taste. I used zucchini for this recipe, but yellow squash works just as well.
- olive oil — for a light coating that helps the veggies crisp up. Avocado oil is another great option.
- salt & pepper — simple seasonings to enhance the natural flavors of the veggies.
Recipe Variations
I love the simplicity of this recipe as is, but feel free to customize it to your liking! Here are some ideas:
- Mexican: For Mexican style veggies toss them in taco seasoning before cooking and serve them up as vegetable tacos!
- Different veggies: As I mentioned above, you can totally swap out the veggies with different ones. Eggplant, brussels sprouts, carrots, butternut squash, parsnip, sweet potato and asparagus would all work great in this recipe. Whatever veggies you use just make sure to cut them in similar sized pieces.
- Seasoning: Beyond salt and pepper, feel free to explore with different seasonings like smoked paprika, garlic powder, chili powder, or Italian seasoning.
- Cheese: For a cheesy flavor, sprinkle nutritional yeast or grated parmesan cheese over the veggies just before they’re done cooking.
- Balsamic glaze: After cooking, drizzle the vegetables with a balsamic glaze for a hint of acidity and sweetness.
- Asian: For an Asian-inspired twist, toss the veggies in a bit of soy sauce and sesame oil, and sprinkle with sesame seeds before serving.
How to Make Air Fryer Vegetables
Step 1: After your veggies are chopped add them to a large mixing bowl and toss them with olive oil, salt and pepper.
Step 2: Place the veggies in the air fryer basket and cook at 375°F for 20-25 minutes. Toss a few times during cooking for even browning.
Recipe Tips
- Try to cut all your vegetables pretty similar in size so they cook evenly and you don’t end up with some under cooked pieces and some burnt pieces.
- Start checking your veggies a few minutes before the recommended time. Some air fryers run hotter than others, so you might have to adjust the time as needed.
How to Serve Air Fryer Vegetables
These veggies are hard to resist eating straight out of the air fryer (I’ve even been known to eat a whole plate of these to myself!), but here are some other serving suggestions:
- Alongside a protein – serve these veggies as a side dish alongside your favorite protein for a full balanced meal! It would be delicious served with this air fryer chicken breast, maple turmeric chicken, air fryer salmon or crispy baked tofu.
- Salads – add a warm, hearty element to your green salads by tossing in air fryer vegetables. They pair exceptionally well with kale, spinach, or arugula, drizzled with a balsamic dressing. Try using them in this roasted vegetable salad.
- In a bowl – make a nutritious grain bowl with quinoa or wild rice as the base, topped with air fryer vegetables, dried cranberries, chopped nuts, and feta cheese for a satisfying meal. Or just make this buddha bowl, chicken protein bowl or roasted harvest bowl.
- Alongside pasta – I love serving pasta with a side of roasted veggies. Try this one pot pasta, baked feta pasta or penne alla vodka.
- As a stir fry – toss these air fryer vegetables in a teriyaki sauce and serve them over rice or cauliflower rice for a plant-base meal!
- As tacos – swap the cauliflower in these cauliflower tacos with these air fryer vegetables!
How to Store
To store: If you have leftovers or decide to make a bigger batch of these veggies store them in an airtight container in the fridge for about 3-4 days.
To reheat: Just place them in the air fryer in a single layer and cook at 375°F for 1-2 minutes. You can also reheat them in a toaster oven, regular oven or microwave. Just note that the veggies will get soft if you reheat them in the microwave.
Frequently Asked Questions
So many veggies work great in the air fryer! Brussels sprouts, cauliflower, sweet potatoes, and carrots all get crispy and delicious. Bell peppers, zucchini, and even broccoli cook up beautifully, with a little added crispness that you don’t usually get from roasting. Basically, if it’s a hearty veggie, it’s likely to turn out amazing in the air fryer!
Leafy greens like spinach and kale can be tricky because they tend to fly around and burn quickly. Same goes for super delicate veggies like tomatoes, which can get mushy. For the air fryer, stick with more solid, hearty veggies to get that ideal crispy texture.
Yes! Air-fried veggies retain their nutrients and use very little oil, so you get all the benefits of roasting with that extra crunch. It’s a great way to make veggies taste amazing without the extra fat from deep-frying.
More Air Fryer Recipes
- Air Fryer Brussels Sprouts
- Air Fryer Cauliflower
- Air Fryer Butternut Squash
- Air Fryer Carrots
- Air Fryer Salmon
- Air Fryer Baked Potato
- Air Fryer French Fries
Be sure to check out all of my air fryer recipes as well as the full collection or side dishes!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Air Fryer Vegetables
Ingredients
- 1 bell pepper, yellow, green, orange or red, chopped
- ½ large red onion, chopped
- 2 cups button mushrooms, quartered
- 2 cups cauliflower florets
- 1 zucchini or yellow squash, chopped
- 2 Tablespoons olive oil, or avocado oil
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Chop veggies into ½-inch chunks, but keep the cauliflower florets a bit on the larger size. You want the pieces to be pretty similar in size so they cook evenly and you don’t want the pieces too small.
- Toss veggies in a bowl with the oil, salt and pepper.
- Transfer to air fryer basket and air fry at 375°F for 20-25 minutes, tossing a few times throughout. Veggies should be tender with a few brown spots.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
