Need an easy, healthy side dish that basically cooks itself? Air Fryer Vegetables to the rescue!
What I love most about cooking in the air fryer — besides how fast it is — is that I don’t have to be there during the cooking time. Aside from a quick shake halfway through cooking (yes, you do have to shake), these Air Fryer Vegetables are hands-off once you but them into the air fryer.
In fact, the active cooking time for this recipe is around 10-15 minutes, depending on how long it takes you to prep the veggies.
About My Air Fryer
The air fryer that I used to make this recipe is the ZenChef PRO XXL Air Fryer from ZenChef, who is sponsoring this recipe. Thank you, ZenChef!
I’ve had this air fryer for over a year, and it is hands-down my favorite that I’ve ever owned. The basket is nice and large (5.8 quarts!), and I love the design.
As you probably know, I am extremely picky about air fryers, and this basket design is the kind I like. It pops out for easy cleaning. It also has holes at the bottom (rather than mesh) to allow air flow and prevent sticking.
My favorite feature on this air fryer, though, is the little S button. The S stands for start and for stop. I’ve never seen another air fryer with a stop button, and it feels so much safer than unplugging it while it’s running, if I need to end a cooking cycle early.
Making Air Fryer Vegetables
While these vegetables have a total cooking time of 45 minutes, only about 10-15 of those minutes are active cooking time.
Start by whisking your marinade together, which should take you just a few minutes, since it uses all dried herbs and spices.
Set the marinade aside, and prep your veggies. This should only take 10 minutes, give or take, depending on how fast you are with a knife.
After that, just toss the veggies in the marinade, and let them soak in that FLAVOR for 15 minutes. If you have time to let them soak for 30 minutes, by all means: do it! What’s great about the marinating time is that you can be doing other things.
Transfer those marinated veggies to your air fryer basket, and cook for 15 minutes, shaking and drizzling on the remaining marinade halfway through the cooking time. While the veggies air fry, you can also be doing other things.
I love a recipe with lots of passive time like this, because it leaves me free to make the rest of my meal or get the kitchen cleaned up. I love to clean while I cook, so after supper there isn’t a mountain of dishes to do.
What to Serve with Your Veggies
These make a great veggie side dish! I love them with rice, quinoa, or mashed potatoes and a protein to round things out. For the protein, try:
- Baked BBQ Tofu
- Smoky Pinto Beans
- Crispy Tofu
- Your favorite bean, tofu, tempeh, seitan, or soy curl entree!
Air Fryer Vegetables
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper – to taste
- 2 medium zucchinis – cut into 1/2" pieces
- 1 cup grape tomatoes
- 1/2 of a sweet onion – cut into big chunks
- 4 ounces button mushrooms – halved and stems removed
- 1 tablespoon lemon juice
- Whisk together the marinade ingredients in a small bowl.
- Transfer the veggies to a large bowl, and toss them with the marinade, coating well. Set aside to marinate for 15 minutes.
- Use a slotted spoon to transfer the vegetables to your air fryer.
- Air fry at 400F for 15 minutes. After 8 minutes, pull out the basket, drizzle on the 1 tablespoon of lemon juice, and give the veggies a good shake before letting them cook for the remaining 7 minutes.