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🍽️ Herb-Roasted Airfryer Vegetables

150 kcal · 30 min · 2 servings

Ingredients

• 200g Zucchini
• 1 red bell pepper
• 1 carrot
• 1 onion
• 2 garlic clove
• 2 EL olive oil
• 1 TL salt
• 1 TL pepper
• 1 TL dried oregano
• 1 TL dried thyme

Instructions

1. 1. Wash the zucchini, the red bell pepper, the carrot, and the onion under running water.
2. 2. Dry the vegetables thoroughly with a kitchen towel so they get crispy.
3. 3. Cut the zucchini into roughly 2 cm cubes.
4. 4. Remove the core and seeds from the red bell pepper.
5. 5. Cut the seeded pepper into cubes the same size as the zucchini.
6. 6. Peel the carrot and cut it into roughly 2 cm thick slices or cubes.
7. 7. Peel the onion and cut it into roughly 2 cm cubes.
8. 8. Mince the 2 garlic cloves very finely.
9. 9. Put the finely chopped garlic into a large bowl.
10. 10. Add the 2 tbsp olive oil, 1 tsp salt, 1 tsp pepper, 1 tsp oregano, and 1 tsp thyme to the bowl.
11. 11. Stir the oil and herb mixture smooth with a spoon.
12. 12. Add all the cut vegetable pieces to the bowl with the marinade.
13. 13. Toss the vegetables with your hands or a spoon until everything is evenly coated.
14. 14. Preheat the air fryer to 200 °C and heat it for 3 minutes.
15. 15. Put the marinated vegetables into the air fryer basket and spread them out in a single layer.
16. 16. Roast the vegetables at 200 °C for about 15 minutes, turning after 7.5 minutes and shaking the basket until the edges are golden brown.
17. 17. Serve the roasted vegetables immediately when the edges are golden brown and the carrots are still firm to the bite.

Nutrition per serving

• kcal: 150
• Protein: 4 g · Fett/Fat: 10 g · Carbs: 15 g