Air Fryer Roasted Vegetables With Gremolata And Red Pepper Aioli Easy And Fast

Transform your veggie game with this vibrant and flavorful air fryer recipe! A medley of colorful vegetables gets a crispy air fryer makeover, elevated by a zesty gremolata and a creamy red pepper aioli that will leave you wanting more. It’s a match made in heaven!

Ready Time

45 mins

Yields

10 servings

Ingredients

For the air fryer roasted vegetables:
2.5 pounds mixed vegetables (such as broccoli, Brussels sprouts, cauliflower, carrots, and red onion)
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon paprika
For the gremolata:
1 cup fresh parsley, chopped
2 cloves garlic, minced
1/2 cup freshly grated Parmesan cheese
2 tablespoons freshly squeezed lemon juice
1/4 cup extra virgin olive oil
Salt and pepper to taste
For the red pepper aioli:
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons Dijon mustard
1 tablespoon freshly squeezed lemon juice
1 minced garlic clove
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup roasted red pepper, peeled and chopped

Instructions

Preheat the air fryer to 400°F (200°C).

In a large bowl, toss the mixed vegetables with olive oil, salt, black pepper, garlic powder, thyme, and paprika until they are evenly coated.

Spread the vegetables in a single layer in the air fryer basket.

You may need to cook them in batches depending on the size of your air fryer.

Cook the vegetables in the air fryer for 10-12 minutes, shaking the basket halfway through.

While the vegetables are cooking, prepare the gremolata.

In a small bowl, combine chopped parsley, garlic, Parmesan cheese, lemon juice, and olive oil.

Season with salt and pepper to taste.

Once the vegetables are cooked, remove them from the air fryer and let them cool slightly.

To make the red pepper aioli, combine mayonnaise, sour cream, Dijon mustard, lemon juice, garlic, salt, and black pepper in a bowl.

Stir in the chopped roasted red pepper.

Serve the air fryer roasted vegetables with a dollop of red pepper aioli and a sprinkle of gremolata on top.

Notes

For the air fryer roasted vegetables, feel free to customize the mix of vegetables to your liking, just try to keep them roughly the same size so they cook evenly. If you’re short on time, you can also use pre-cut veggies from the grocery store.

For the gremolata, don’t overprocess the parsley – you want it to still have a bit of texture.

You can also make this ahead of time and store it in the fridge for up to a week. When making the red pepper aioli, make sure to use a high-quality mayonnaise as it will affect the flavor and texture of the final product.

If you’re not a fan of spice, you can omit the garlic or use roasted garlic for a milder flavor.

Air fryer cooking time may vary depending on your model, so keep an eye on the veggies and adjust the cooking time as needed. And don’t overcrowd the air fryer basket – it’s better to cook in batches than to risk undercooking or steaming the veggies.

This recipe makes a big batch, so feel free to halve the ingredients if you’re not feeding a crowd.

But trust us, these veggies are addictive and will be gone in no time!