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

Prepare to tantalize your taste buds with this delightful recipe! Our air fryer roasted vegetables combine the vibrant flavors of zucchini, squash, mushrooms, cauliflower, and mini bell peppers, all perfectly roasted to tender perfection. Adorned with a vibrant gremolata of fresh parsley, garlic, and lemon zest, and complemented by a creamy red pepper aioli, this…

Prepare to tantalize your taste buds with this delightful recipe! Our air fryer roasted vegetables combine the vibrant flavors of zucchini, squash, mushrooms, cauliflower, and mini bell peppers, all perfectly roasted to tender perfection.

Adorned with a vibrant gremolata of fresh parsley, garlic, and lemon zest, and complemented by a creamy red pepper aioli, this dish promises an explosion of flavors with every bite.

So, gather your loved ones, prepare your air fryer, and embark on a culinary adventure that will leave your taste buds craving more!

Ready Time

25 mins

Yields

5 servings

Ingredients

  • 5 medium zucchini, cut into 1/4-x3-inch pieces
  • 5 medium summer squash, sliced 1/4 inch thick
  • 5 (8-ounces packages) cremini mushrooms, halved or quartered if large
  • 3 3/4 cups cauliflower florets
  • 30 any color mini bell peppers
  • 10 teaspoons vegetable oil
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons freshly ground black pepper
  • 2 1/2 cups chopped fresh parsley
  • 10 teaspoons minced fresh garlic
  • 10 teaspoons lemon zest
  • 2 1/2 cups mayonnaise
  • 1 cup chopped jarred roasted red peppers, drained
  • 5 tablespoons extra-virgin olive oil
  • 5 tablespoons red wine vinegar
  • 5 teaspoons minced fresh garlic

Instructions

  • Preheat your air fryer to 360 degrees Fahrenheit (180 degrees Celsius.
  • In a large bowl, combine the zucchini, summer squash, mushrooms, cauliflower, bell peppers, oil, salt, and black pepper. Toss to coat thoroughly.
  • Spread the vegetables in an even layer in your air fryer basket. If necessary, you can cook in batches to prevent overcrowding.
  • Cook for about 10 minutes, turning the vegetables once halfway through the cooking time, or until tender.
  • Prepare the gremolata while the vegetables roast. In a small bowl, combine the parsley, garlic, and lemon zest.
  • For the red pepper aioli, combine the mayonnaise, roasted red peppers, olive oil, red wine vinegar, and garlic in a separate bowl. Stir until well blended.
  • Once the vegetables are done roasting, remove them from the air fryer and top generously with the gremolata.
  • Serve the roasted vegetables warm, accompanied by the red pepper aioli for dipping.
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Nutrional Value

  • Nutritional Value per Serving:
  • Calories: 230
  • Fat: 16g
  • Saturated Fat: 2g
  • Cholesterol: 0g
  • Sodium: 540mg
  • Carbohydrates: 25g
  • Fiber: 6g
  • Sugar: 10g
  • Protein: 6g
Air Fryer Roasted Vegetables with Gremolata and Red Pepper Aioli
Air Fryer Roasted Veggies

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