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🍽️ Crispy Roasted Vegetables from the Air Fryer

185 kcal · 30 min · 4 servings

Ingredients

• 1 bell pepper(s)
• 1 zucchini
• 1 carrot(s)
• 200 g mushrooms
• 2 potato(es)
• 1 onion(s), red
• 2 clove(s) of garlic
• 1 sprig(s) of rosemary
• 2 tbsp rapeseed oil
• salt and pepper
• 1 tsp herbs, Italian (optional)

Instructions

1. 1. Wash the bell pepper, remove the core, and cut it into large chunks.
2. 2. Cut the zucchini into half-moon slices.
3. 3. Cut the carrot into thin sticks.
4. 4. Halve or quarter the mushrooms depending on their size.
5. 5. Peel the potatoes and cut them into cubes of about 1.5 cm.
6. 6. Finely chop the rosemary needles.
7. 7. Quarter the onion.
8. 8. Place the cut vegetables into a large bowl.
9. 9. Add rapeseed oil, pressed garlic, the chopped rosemary, salt, and pepper.
10. 10. Mix everything well so that the vegetables are evenly seasoned.
11. 11. Preheat the air fryer to 165 °C.
12. 12. Place the vegetables into the air fryer basket.
13. 13. Cook the vegetables at 165 °C for 20 minutes, until they are crispy and golden brown.

Nutrition per serving

• kcal: 185
• Protein: 4 g · Fett/Fat: 10 g · Carbs: 22 g