A quick and easy recipe for perfectly roasted mixed vegetables using an air fryer. This sheet pan style vegetable medley is crispy, flavorful, and ready in under 30 minutes.
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch rounds
1 medium yellow squash, sliced into 1/2-inch rounds
1 small red onion, cut into 1-inch wedges
8 ounces baby carrots
8 ounces cherry tomatoes
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat the air fryer to 400°F (200°C) for 5 minutes.
In a large mixing bowl, combine the red bell pepper, yellow bell pepper, zucchini, yellow squash, red onion, baby carrots, and cherry tomatoes.
Drizzle the olive oil over the vegetables and sprinkle with garlic powder, dried Italian seasoning, salt, and black pepper.
Toss the vegetables thoroughly to ensure even coating with oil and seasonings.
Place the seasoned vegetables in the air fryer basket or tray in a single, even layer. If necessary, cook in two batches to avoid overcrowding.
Air fry the vegetables at 400°F (200°C) for 15 minutes, shaking the basket or stirring the vegetables halfway through cooking to promote even roasting.
Check the vegetables for doneness; they should be tender and slightly caramelized on the edges.
Remove the vegetables from the air fryer and serve immediately.