Air-Fried Mediterranean Vegetable Medley recipe

All Recipes Best Recipe Side Dish Vegetables Squash Zucchini

Ingredients

½ small eggplant, cut into 1/4-inch slices
1 small zucchini, cut into 1/4-inch slices
1 small summer squash, cut into 1/4-inch slices
1 cup shiitake mushrooms, stemmed and sliced
1 cup grape tomatoes
2 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon kosher salt
1 teaspoon lemon zest

Nutrition Info

104.6 calories
carbohydrate: 8.9 g
cholesterol: : -
fat: 7.1 g
fiber: 3.1 g
protein: 2.4 g
saturatedFat: 1 g
servingSize: -
sodium: 256.4 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 200 degrees F (95 degrees C).

  2. Cut eggplant slices into wedges and place in a large bowl. Add zucchini, summer squash, mushrooms, tomatoes, olive oil, garlic, oregano, and salt, toss to combine. Place vegetables in a single layer in the air fryer basket, working in small batches if necessary.

  3. Cook vegetables in the air fryer at 360 degrees F (182 degrees C) for 5 minutes. Stir, and continue to cook until tender and edges turn golden brown, about 5 minutes more. Transfer vegetables to a baking pan and place in the preheated oven to keep warm while cooking remaining vegetables.

  4. Sprinkle vegetables with lemon zest before serving.

Recipe Yield

3 1/2 cups

Recipe Note

Garlic, oregano, and lemon zest transform mixed vegetables into a Mediterranean-inspired medley in this simple side dish recipe that's prepared in the air fryer and ready in under 30 minutes.

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