You will love these incredibly delicious air fryer roasted vegetables. They are super easy to make and come together in only 15 minutes. Lightly seasoned and topped with fresh parmesan cheese, these roasted zucchini, squash and peppers are an ideal summer side dish. They go well with grilled, roasted or air fried meats, fish and seafood.
Cooked in the air fryer, these flavorful roasted vegetables are vegetarian, gluten free, low-carb as well as low in calories. No more worrying about what to do with all the extra zucchini this summer, because you will want to make this scrumptious veggie side over and over again.
❤️ WHY YOU'LL LOVE THIS ROASTED VEGETABLES RECIPE
✔️ Colorful and super tasty air fryer side dish. Mix it up with your favorite vegetables.
✔️ Nutrients: vitamin A, vitamin C, potassium, calcium
✔️ Time: Ready in only 15 minutes, start to finish
✔️ Pairs well with: grilled meats, fish and seafood
This section explains how to choose the best ingredients for air fryer zucchini, squash and peppers, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
You may have all of these roasted vegetables ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.
- Zucchini and Yellow Squash: We recommend using firm, medium sized zucchini and squash with little to no blemishes.
- Bell Pepper: We used red bell pepper for this recipe because the color compliments the green and yellow squash. But you can also use yellow or orange ones.
- Garlic: You can use freshly minced garlic cloves or pre-minced from a jar.
- Oil: Use an oil that can be cooked at high heat. We like cooking with avocado oil, but peanut oil, canola oil or sunflower oil would be other possible choices.
- Italian Seasoning
- Salt and Pepper
- Parmesan Cheese
This section shows how to cook roasted vegetables in the air fryer, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.
PREPARE: First, wash and cut the vegetables into equal sized pieces. Then toss them with oil and spices in a bowl.
🔴 TIP: Substitute other vegetables of your choice, such as mushrooms, red onions, carrots or other chopped vegetables. Note that some vegetables will take longer to cook so cut smaller accordingly.
🔴 TIP: Season vegetables properly. Season and toss with oil before cooking, because this helps enhance flavor and prevents the veggies from drying out while roasting.
SERVE: These insanely delicious vegetables go really well with grilled or air fried meats, fish and seafood.
Air Fryer – The air fryer perfectly cooks the vegetables by circulating hot air around them without adding a lot of oil. They therefore keep all their delicious flavor without adding too many calories.
TIPS FOR THE BEST AIR FRYER VEGETABLES
Follow these tips to make the best roasted vegetables.
✔️ Cut your vegetables into equal sized pieces. Pieces will cook in the same amount of time if they are equal sized.
✔️ Season and toss with oil before cooking. This helps enhance the flavor and prevent them from drying out while roasting.
✔️ You can always add more seasoning but you can never remove it! When salting or peppering, do a taste test before adding more.
✔️ Cook to your preferred doneness. If you want your vegetables to be a bit more charred, cook for additional time but keep an eye on them.
Refrigerate: Air fryer roasted vegetables taste best fresh right out of the air fryer. If you have any leftovers you can store them in an airtight container or a ziplock bag in the fridge for up to 3 days.
Reheat: To reheat these roasted vegetables, place them on a microwave safe plate, cover them with a paper towel and put them into the microwave for 1-1 ½ minutes, depending on your machine.
Freeze: We do not recommend freezing this vegetable dish as it might lose its texture.
WHAT TO SERVE WITH ROASTED VEGETABLES
Serve these healthy roasted vegetables alongside grilled meats and fish, such as Grilled Chicken with Lemon or Stef's Grilled Shrimp Skewers. To complete the meal serve a side of Jasmine Rice, Cilantro Lime Rice or any variation of potatoes. We love Creamy Mashed Potatoes, Baked Potatoes or Cheesy Hasselback Potatoes.
MORE AIR FRYER VEGETABLE RECIPES
If you love love air fryer roasted vegetables you'll enjoy our other delicious air fryer veggie sides. We love cooking broccoli, green beans, carrots, asparagus, beets, cauliflower and Brussels sprouts in the air fryer. During the summer months your garden often overflows with zucchini. Take a look at Andrea's post on how to freeze zucchini, so you can save your extra squash for other delicious recipes such as zucchini bread.
FREQUENTLY ASKED QUESTIONS
For perfect results every time, here are answers to the most common questions about cooking air fryer roasted vegetables.
Zucchini and squash are very mild in flavor and therefore well suited for using seasonings. Instead of Italian seasoning you can also try garlic powder, onion powder, paprika, smoked paprika or cumin. If you are a big fan of spicy food you might also try a pinch of cayenne pepper or cajun seasoning.
Air fryer roasted vegetables use less oil during cooking and therefore cut calories. They also keep more nutrients inside your veggies compared to other cooking methods.
Yes! After tossing the vegetables with oil and seasonings place them on a baking sheet lined with parchment paper. Cook at 400ºF for about 15-18 minutes or until golden brown and tender. Using a spatula, flip the vegetables about halfway trough.
- 1 medium zucchini squash
- 1 medium yellow squash
- 1 red bell pepper
- 1 clove of garlic - minced
- 1 tablespoon oil
- 1 teaspoon Italian seasoning
- 1 pinch of salt and pepper
- 1 tablespoon freshly grated parmesan cheese
- Cut zucchini and squash into rounds about ½” thick.
- Cut red pepper into 1” pieces.
- Toss vegetables with the garlic, oil, Italian seasoning, salt and pepper.
- Spray the air fryer basket with cooking spray. Place vegetables in the basket in a single layer. Do not overcrowd.
- Cook at 380°F for 8 minutes. Sprinkle with parmesan cheese. Cook for 2-3 more minutes.
- Substitute these vegetables for mushrooms, onions, carrots or other chopped vegetables. Note that some vegetables will take longer to cook so cut smaller accordingly.