A quick and easy recipe for perfectly roasted mixed vegetables cooked in an air fryer using a sheet pan. This method delivers crispy, tender vegetables with minimal effort, perfect as a healthy side dish.
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 medium red onion, cut into 1-inch chunks
8 ounces baby carrots
8 ounces button mushrooms, halved
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
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 button mushrooms.
Drizzle the olive oil over the vegetables.
Sprinkle the garlic powder, dried thyme, dried oregano, salt, and black pepper evenly over the vegetables.
Toss the vegetables thoroughly to ensure all pieces are evenly coated with oil and seasonings.
Line a sheet pan or air fryer-safe tray that fits inside your air fryer basket with parchment paper or lightly grease it.
Spread the seasoned vegetables in a single layer on the sheet pan, avoiding overcrowding to ensure even cooking.
Place the sheet pan inside the preheated air fryer basket.
Cook the vegetables at 400°F (200°C) for 15 minutes, shaking the pan or stirring the vegetables halfway through cooking to promote even roasting.
After 15 minutes, check the vegetables for tenderness and crispness; cook an additional 2-3 minutes if needed.
Remove the sheet pan from the air fryer and transfer the vegetables to a serving dish.
Serve immediately while hot.