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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.

Air Fryer Roasted Vegetables — finished dish

Side · Air Fryer, Vegan • 20 min

Servings:
4 servings

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

Steps

  1. 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.
  2. 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.
  3. 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.
  4. 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.