Air Fryer Vegetables

Sprinkle on some grated Parmesan cheese when serving

If you own an air fryer, did you know that it’s a great way to roast vegetables? An air fryer cooks at intense heat in a small space. Vegetables come out perfectly cooked and crisped around the edges in less time than it takes for conventional cooking.

This recipe calls for just enough to serve two. You can vary amounts to suit your needs, but remember that for optimal browning, it’s best to place veggies in a single layer if possible. You can use all broccoli, or all cauliflower or even zucchini; they all cook in about the same time. Last night when my vegetables were cooked, I removed them to a serving dish and then air fried salmon for our entree. Dinner was ready in less than a half hour. And the kitchen remained cool in our Midwestern heat wave. ☀️

1 cup broccoli florets

1 cup cauliflower florets

1 red or orange bell pepper, cut into 1" pieces

1/2 medium red onion, cut into chunks

1 Tbsp olive oil

1/2 tsp. garlic powder

1/2 tsp. Italian seasoning

1/2 tsp. salt

Freshly ground black pepper, to taste

Grated Parmesan cheese, optional but strongly advised ( ! )

Preheat air fryer to 400 degrees F. Place broccoli, cauliflower, bell pepper and onion in a large bowl. Add olive oil, garlic powder, Italian seasoning, salt and pepper. Toss well so everything is lightly coated.

Spray the air fryer pan lightly with olive oil spray and place vegetables in the air fryer as close to a single layer as possible. Air fry for 5 minutes and shake the basket to distribute the vegetables.

Continue cooking for another 5 to 8 minutes, until the vegetables are tender and nicely browned around the edges.

Serve 2

WW Points per serving: 1