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🍽️ Crispy Roasted Vegetables from the Air Fryer

220 kcal · 30 min · 4 servings

Ingredients

• 1 piece zucchini
• 1 piece bell pepper
• 1 piece bell pepper
• 1 piece red onion
• 1 piece sweet potato
• 1 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp thyme
• ½ tsp paprika powder
• 1 piece garlic clove
• salt and pepper to taste

Instructions

1. 1. Thoroughly wash all the vegetables under running water.
2. 2. Peel the sweet potato completely.
3. 3. Cut all vegetables into cubes of about two to three centimeters in size.
4. 4. Place the cut vegetables into a large bowl.
5. 5. Drizzle olive oil over the vegetables.
6. 6. Mix the vegetables and oil thoroughly together.
7. 7. Add rosemary, thyme, paprika powder, salt, and pepper.
8. 8. Optionally refine the mixture with a finely chopped clove of garlic.
9. 9. Stir everything vigorously until the spices are evenly distributed.
10. 10. Lightly grease the air fryer basket or line it with baking paper.
11. 11. Distribute the seasoned vegetables evenly in the basket.
12. 12. Make sure the vegetables lie in a single layer as much as possible.
13. 13. Preheat the air fryer to 180 °C.
14. 14. Cook the vegetables for 15 minutes at 180 °C.
15. 15. Shake the basket vigorously after about 7.5 minutes.
16. 16. Turn the vegetables carefully with tongs to ensure even browning.
17. 17. Let the finished vegetables rest in the basket for two minutes.
18. 18. Serve the vegetables directly, ideally with herb quark or yogurt dip.

Nutrition per serving

• kcal: 220
• Protein: 3 g · Fett/Fat: 9 g · Carbs: 27 g