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🍽️ Crispy Mushroom and Vegetable Medley from the Air Fryer

150 kcal · 30 min · 4 servings

Ingredients

• 1 piece red bell pepper
• 150 g mushrooms
• 1 piece zucchini
• 1 piece red onion
• 2 pieces garlic cloves
• 1 tbsp olive oil
• 2 tsp Italian herbs
• 1 pinch salt and pepper to taste

Instructions

1. 1. Clean the mushrooms thoroughly with a brush or kitchen paper. Avoid water to prevent them from becoming mushy. Cut the mushrooms into quarters. Cut the bell pepper and zucchini into bite-sized pieces. Peel the onion, halve it, and slice it into strips. Place all prepared ingredients into a large bowl.
2. 2. Take a small bowl. Mix the olive oil with the soy sauce, balsamic vinegar, paprika powder, garlic powder, salt, and pepper. Stir the mixture well until it is homogeneous. Taste the marinade with a finger to check the flavor and adjust seasoning if necessary.
3. 3. Pour the marinade over the vegetables in the large bowl. Mix everything thoroughly with your hands or a large spoon until every piece is evenly coated. Let the vegetables stand for 10 minutes to allow the flavors to infuse.
4. 4. Preheat the air fryer to 180 °C. Place the marinated vegetables into the fryer basket. Spread the vegetables loosely in the basket to allow air circulation. Work in two batches if necessary to ensure the vegetables become crispy and do not steam.
5. 5. Cook the vegetables for 12 to 15 minutes at 180 °C. Shake the basket vigorously or stir the vegetables with a spoon halfway through the cooking time to ensure even browning. Remove the vegetables when the mushrooms are slightly crispy on the outside and the vegetables are golden brown.
6. 6. Serve the vegetables immediately. They pair excellently with dips such as aioli, hummus, or a yogurt-herb sauce. You can also use the vegetables as a topping over rice or couscous.

Nutrition per serving

• kcal: 150
• Protein: 4 g · Fett/Fat: 7 g · Carbs: 18 g