Easy Air Fryer Vegetables

This is the veggie side that saves dinner on those nights when you have 20 minutes and absolutely no plan. We’re talking hot, roasty, salty-sweet edges without turning on the oven. Toss whatever’s in the crisper with a little oil and spices, pop it in the air fryer, shake-shake halfway, and boom—snappy, caramelized vegetables that make you feel suspiciously put-together. It’s simple, flexible, and honestly? Weirdly addictive.

My husband calls these “snack veggies,” which feels like a personal victory because he used to think broccoli was a garnish. The kids will pick out the carrots first, then come back for the bell peppers like little raccoons. We do this at least twice a week—sometimes with balsamic, sometimes lemon and parmesan, sometimes nothing but salt and pepper because it’s 6:45 pm and I’m done. It always works, and it always disappears.

How to Make It

Here’s my lazy-but-reliable method: grab about 6 cups of chopped mixed veggies—think broccoli florets, bell pepper strips, zucchini half-moons, red onion wedges, carrot coins. Pat them dry if they’re wet (water = steam = soggy). Toss with 1 to 1 1/2 tablespoons olive or avocado oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 3/4 teaspoon kosher salt, and a few good grinds of pepper. If you like heat, add a pinch of red pepper flakes. Preheat the air fryer to 400°F so they hit hot air right away and start crisping instead of sulking.

Work in a single layer if you can—or a slightly crowded layer is fine, just plan to shake the basket hard halfway. Cook 10 minutes, shake, then another 4 to 6 minutes depending on how roasty you like them and how chunky your cuts were. Finish with something bright: a squeeze of lemon, a drizzle of balsamic, or a shower of grated parmesan. Taste salt. Taste again. Steal three pieces before serving like a gremlin. Serves 4 as a side.

✔Ingredient Notes

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– Mixed vegetables: Broccoli, bell peppers, zucchini, red onion, carrots—go colorful. Cut them about the same size so they cook evenly and don’t bully each other.
– Olive or avocado oil: Just enough to gloss the veg so spices stick. Too much and they’ll steam. Ask me how I know.
– Garlic powder: Gives that savory backbone without burning like fresh garlic sometimes does in the air fryer.
– Smoked paprika: Adds warmth and “grill-y” vibes. If you only have regular paprika, use it and add a pinch of chili powder.
– Kosher salt & black pepper: Don’t be shy. Veggies are saints; they need seasoning to shine.
– Lemon or balsamic (finish): Acid wakes everything up at the end. I forget sometimes, and then I add it and go “ohhh that’s it.”
– Parmesan or red pepper flakes (optional): Parmesan for salty richness; flakes for a little chaos. Both? Bless you.

✔Recipe Steps

1. Preheat air fryer to 400°F (200°C).
2. Chop 6 cups mixed vegetables into similar bite-size pieces; pat dry.
3. Toss with 1–1 1/2 tbsp oil, 1 tsp garlic powder, 1 tsp smoked paprika, 3/4 tsp kosher salt, and pepper.
4. Spread in a single layer in the basket (work in batches if needed).
5. Air fry 10 minutes; shake the basket, then cook 4–6 minutes more until tender with crispy edges.
6. Finish with lemon juice or balsamic; taste and adjust salt. Add parmesan or chili flakes if you want.

What to Serve It With

– Rotisserie chicken or grilled salmon when dinner needs saving.
– Garlicky yogurt or tahini sauce for dipping and drizzling.
– Toss with cooked pasta and a spoon of pesto for a 10-minute meal.
– Scoop over rice or quinoa with a fried egg and hot sauce.
– Stuff into warm tortillas with black beans and avocado.

✔Tips & Mistakes

– Don’t skip the preheat. Hot basket = instant sizzle, better browning.
– Dry the veg. Even a quick paper towel pat makes a difference.
– Cut evenly. Thin zucchini + chunky carrots = chaos.
– Don’t drown in oil. A light coat is perfect; too much = limp city.
– Shake with confidence halfway so everything gets edge time.
– Add fresh garlic or cheese at the end to avoid burning.

✔Storage Tips

Fridge: Store in an airtight container up to 4 days. Reheat in the air fryer at 375°F for 3–4 minutes to bring back the crisp. Microwave works but softens—still tasty.
Freezer: You can freeze firmer veg (broccoli, peppers, onions) up to 2 months. Zucchini gets mushy, so I skip that. Reheat from frozen at 380°F for 6–8 minutes.
Cold leftovers straight from the container? Absolutely. Also elite tucked into an omelet or breakfast burrito.

✔Variations and Substitutions

– Lemon-parm: Finish hot veggies with lemon zest, juice, and grated parmesan.
– Maple-Dijon: Toss cooked veg with 1 tsp Dijon + 1–2 tsp maple (or honey ↔ sugar if that’s what you’ve got).
– Taco night: Season with 1–2 tsp taco seasoning; add corn and black beans after cooking.
– Curry vibes: 1 tsp curry powder + pinch turmeric; finish with coconut yogurt or a squeeze of lime.
– Soy-garlic: 1 tsp soy sauce (tamari ↔ soy sauce if gluten-free) plus garlic powder; finish with sesame seeds.
– Spice swap: Cajun, Italian seasoning, za’atar—use what you have, just watch salt levels.

Frequently Asked Questions

Easy Air Fryer Vegetables

Colorful mixed vegetables tossed with olive oil and herbs, air-fried to crispy-tender perfection in minutes.

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Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cup broccoli florets
• ▢ 1 cup red bell pepper, sliced
• ▢ 1 cup zucchini, half-moons
• ▢ 0.5 cup red onion, wedges
• ▢ 2 tbsp olive oil
• ▢ 1 tsp garlic powder
• ▢ 1 tsp Italian seasoning
• ▢ 0.75 tsp kosher salt to taste
• ▢ 0.5 tsp black pepper
• ▢ 0.25 tsp red pepper flakes optional
• ▢ 1 tbsp lemon juice
• ▢ 0.25 cup grated Parmesan cheese optional

Instructions

Preparation Steps

• Preheat the air fryer to 390°F for 3 minutes.
• In a large bowl, combine broccoli, bell pepper, zucchini, and red onion.
• Drizzle with olive oil and toss with garlic powder, Italian seasoning, salt, black pepper, and red pepper flakes.
• Arrange vegetables in a single layer in the air fryer basket. Work in batches if needed.
• Air fry for 12 minutes, shaking the basket halfway through, until edges are lightly charred and vegetables are tender-crisp.
• Transfer to a bowl, toss with lemon juice, and sprinkle with Parmesan before serving.

Notes

Cut all vegetables into similar sizes for even cooking. For vegan or dairy-free, omit the Parmesan. Cooking time may vary by air fryer model—start checking at 10 minutes.