Skip to Content

Air Fryer Vegetables

These Air Fryer Vegetables are a delicious, quick, and easy side dish that comes together in just minutes, with minimal prep and cleanup. With a colorful medley of zucchini, yellow squash, mushrooms, and red pepper, this air fryer vegetables recipe is sure to become a staple in your weeknight dinner rotation.

One of the best things about cooking vegetables in the air fryer is how fast and effortless it is. With just a few simple steps and a handful of ingredients, you can have perfectly tender, lightly caramelized veggies on the table in under 20 minutes. Plus, the air fryer uses little to no oil, making it a delicious alternative to traditional roasting or sautéing methods.

Air Fryer Vegetables on a white serving platter.

Want to Save This Recipe?

Enter your email below, and we'll send it directly to you. Plus, you'll get amazing recipes sent to you daily.

Save Recipe

By submitting this form, you consent to receive emails from Recipes Simple.

I love making these Air Fryer Vegetables because they're so versatile and customizable. The combination of zucchini, yellow squash, mushrooms, and red pepper is a classic mix that works well with a variety of main dishes, from grilled chicken to fish to pasta. Another delicious side dish is this Squash, Zucchini and Tomato Casserole.

But you can easily swap in your favorite veggies or whatever you have on hand - just keep in mind that different vegetables may have slightly different cooking times.

Another reason these veggies are a go-to in my kitchen is that they're so flavorful, despite being incredibly simple. The Italian seasoning blend adds a subtle flavor that compliments the natural sweetness of the vegetables, while the olive oil helps them caramelize and develop a lovely golden-brown color. 

And if you want to take things up a notch, try sprinkling on some grated Parmesan cheese or a pinch of red pepper flakes for an extra burst of flavor.

I love that these air fryer vegetables can be paired with absolutely anything. They go great with steak, grilled chicken, and seafood dishes and are the perfect way to add some nutrition to your meal. 

Ingredient Notes

See printable recipe card below for all ingredients, specific measurements, and complete instructions.

Diced zucchini, yellow squash, red peppers and mushrooms in small bowls. A measuring spoon of Italian seasoning and olive oil.
  • Zucchini: Look for firm, smooth zucchini with bright green skin. One small zucchini yields about 1 to 1 ½ cups when diced.
  • Yellow Squash: Choose squash that feels heavy for its size and has a vibrant yellow color. One small squash is roughly 1 to 1 ½ cups diced.
  • Mushrooms: White button or cremini mushrooms work well in this recipe. 4 ounces of whole mushrooms is about 1 to 1 ½ cups when quartered.
  • Red Pepper: A medium-sized red bell pepper will give you about 1 cup of diced pieces. Feel free to use yellow or orange peppers if you prefer.
  • Olive Oil: Helps the vegetables caramelize and brown in the air fryer. You can use avocado oil or coconut oil if you prefer.
  • Italian Seasoning: A blend of dried herbs like basil, oregano, thyme, and rosemary that adds an aromatic flavor to the veggies.

These air fryer vegetables are great for meal prepping. Just cook up a big batch on the weekend and store them in the fridge for easy reheating throughout the week. You can even toss them into salads, sandwiches, or wraps for a satisfying meatless lunch.

How To Make Air Fryer Vegetables

Start by washing and prepping your vegetables. Cut the zucchini and yellow squash into ½ inch slices, then quarter the slices to create large, chunky pieces. Quarter the mushrooms and dice the red pepper into ½ inch pieces as well. Having evenly sized pieces ensures that the vegetables cook at the same rate.

Diced zucchini, yellow squash, quartered mushrooms, and diced red peppers seasoned with Italian seasoning and olive oil in a white bowl.
Seasoned and diced zucchini, yellow squash, mushrooms, and red peppers in an air fryer basket.

Preheat your air fryer to 390°F. In a large bowl, combine the diced zucchini, yellow squash, quartered mushrooms, and diced red pepper. Drizzle the olive oil over the vegetables and sprinkle on the Italian seasoning. Use your hands or a large spoon to toss everything together until the vegetables are evenly coated in the oil and seasoning.

Transfer half of the seasoned vegetables to the basket of your air fryer. Spread them out in a single layer, leaving a bit of space between the pieces to allow for good air circulation. This is key for getting evenly cooked, lightly crispy veggies. If you overcrowd the basket, the vegetables may steam instead of caramelizing.

Place the basket into the preheated air fryer and set the timer for 4 minutes on the "air fry" setting. When the timer goes off, carefully remove the basket and give the vegetables a good shake to redistribute them. This helps ensure even browning on all sides.

Return the basket to the air fryer and set the timer for an additional 3 minutes. The total cooking time for each batch of vegetables is 7 minutes, but we split it up to allow for shaking halfway through.

Once the timer goes off, remove the basket and transfer the cooked vegetables to a serving platter or bowl. Repeat the cooking process with the remaining vegetables.

Cooked seasoned and diced zucchini yellow squash mushrooms, and red peppers in the air fryer basket

Serve the Air Fryer Vegetables hot, with your favorite toppings or seasonings. I like to sprinkle on some freshly grated Parmesan cheese and a pinch of salt and pepper, but feel free to get creative with your favorite flavors!

Can I use frozen vegetables in this recipe?

While you can use frozen vegetables in the air fryer, they may release more moisture and won't caramelize as well as fresh vegetables.

Can I make these vegetables oil-free?

While the olive oil helps the vegetables caramelize and brown in the air fryer, you can make this recipe oil-free by omitting it and using a bit of vegetable broth or water to help the seasoning stick instead. Keep in mind that the vegetables may not get quite as crispy without the oil.

Storing and Freezing

Store: If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the vegetables back in the air fryer at 350°F (175°C) for 2-3 minutes, or until warmed through. You can also reheat them in the microwave or on the stovetop, but they may lose some of their crispiness.

Freeze: I don’t recommend freezing this recipe since the cooked vegetables may become mushy when thawed. 

Substitutions and Variations

  • Swap out the vegetables. Try using broccoli florets, cauliflower, cherry tomatoes, or brussels sprouts in place of or in addition to the zucchini, squash, mushrooms, and pepper.
  • Change up the seasoning. Use a different herb blend like herbes de Provence or za'atar, or try a spice mix like cajun or taco seasoning for a bolder flavor.
  • Make it spicy. Add a pinch of red pepper flakes or a dash of hot sauce to the vegetables before cooking for a kick of heat.
  • Add more flavor. Toss in some minced garlic or sliced shallots for an extra layer of flavor.

Recipe Tips

  • Don't overcrowd the air fryer basket - cook the vegetables in two batches if necessary to ensure even cooking and browning.
  • Shake the basket halfway through the cooking time to redistribute the vegetables and promote even caramelization.
  • Keep an eye on the vegetables during the last few minutes of cooking, as they can go from perfectly done to overcooked very quickly. You want them to be tender but not mushy.
  • Experiment with different vegetable combinations and seasonings to find your favorite flavors. The possibilities are endless!
A Forkful of the vegetables over a plate.

Check out my other air fryer recipes!

These Air Fryer Vegetables are perfect for anyone looking to add more healthy and easy-to-prepare side dishes to their meal rotation. With minimal prep, quick cooking time, and endless possibilities for customization, this recipe is going to become your go-to for busy weeknight meals. 

Air Fryer Vegetables in the air fryer basket.

Air Fryer Vegetables Recipe

Author: Judy Wilson
These Air Fryer Vegetables are a quick, and easy side dish made with a medley of zucchini, yellow squash, mushrooms, and red pepper,
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 87 kcal

Ingredients
  

  • 1 cup zucchini (diced; ½” slices, quartered)
  • 1 cup yellow squash (diced; ½” slices, quartered)
  • 1 cup mushrooms (quartered)
  • 1 cup red pepper (diced)
  • 2 Tablespoons olive oil
  • ¼ teaspoon Italian seasoning

Instructions
 

  • Wash and dice the vegetables. Cut into large dice pieces, almost like chunks.
  • Preheat the air fryer to 390 degrees.
  • In a large bowl combine all the ingredients and mix.
  • Place half of the vegetables into the air fryer basket. Spread them out as best you can so the air can circulate around them. The olive oil on the vegetables will keep them from sticking.
  • Place the basket into the air fryer and set the timer for 4 minutes on “air fry”. When the timer goes off, remove the basket and shake up the vegetables.  Return the basket to the air fryer and set the timer for another 3 minutes.
  • Remove the first batch of vegetables and place on a platter or in a bowl. Then, follow the same steps and air fry the remaining vegetables.
  • Serve and enjoy!

Notes

Don’t overcook. It only takes a minute to go from “done” to overcooked. You want your vegetables tender, not mushy. That is why during the second half of cooking, I set the timer for a minute less than what was called for in the recipe and check the veggies.  It is easy to add another minute to the time.  Plus, there is a slight difference in cooking times between different brands of air fryers.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the vegetables back in the air fryer at 350°F for 2-3 minutes, or until warmed through.

Nutrition

Calories: 87kcalCarbohydrates: 5gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 6mgPotassium: 311mgFiber: 2gSugar: 3gVitamin A: 1287IUVitamin C: 59mgCalcium: 15mgIron: 1mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
Did You Make This Recipe? Please Rate, Comment & Share. Thank you!
Leave a Comment
Recipe Rating




Paula

Tuesday 27th of August 2024

I don't have an air fryer, but these sound fabulous! Thank you so much for sharing with Sweet tea & Friend's this month dear friend.

Julie Briones

Monday 5th of August 2024

What an easy, healthy, and delicious vegetable medley, Judy! Thanks for sharing at Tuesday Turn About. I'm happy to be featuring your post this week!

Don't Miss Anything!

Please FOLLOW & SHARE on FACEBOOK and INSTAGRAM!

I Would Love To Have You Follow Me On PINTEREST.

Shop Our Favorite Kitchen Items And Best Gift Ideas On Amazon.