25-Minute Air Fryer Roasted Vegetables

These air fryer roasted vegetables come out crisp on the edges and tender inside, with a fraction of the time and heat of the oven. A quick toss with olive oil and simple dried herbs gives you a colorful side dish that works with almost any main.

If you have ever pushed a sheet pan of vegetables into a hot oven and waited, the air fryer will feel like a shortcut you’ll come back to again and again.

What Makes These Vegetables So Good

The air fryer’s strong, dry heat drives off moisture fast, so the broccoli florets get little charred tips and the peppers soften without steaming. A light coat of oil and a warm Italian seasoning blend do all the heavy lifting for flavor.

The method is forgiving, too. You can swap in whatever vegetables are in your fridge, and the short cook time means you can have a side on the table while the rest of dinner finishes.

Ingredients

• 1 red bell pepper, cut into 1-inch pieces: or orange, for sweetness
• 1 yellow bell pepper, cut into 1-inch pieces: adds color and a milder taste
• 1 medium zucchini, halved lengthwise and sliced into 1/2-inch half-moons: no need to peel
• 1 small red onion, cut into 1-inch chunks: yellow onion works in a pinch
• 1 cup cherry tomatoes: left whole, so they burst slightly
• 2 cups broccoli florets: bite-sized pieces, patted very dry
• 2 tbsp olive oil: or avocado oil, enough to coat but not drench
• 1 tsp Italian seasoning: a blend of dried oregano, basil, and thyme
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt: plus more to finish
• 1/4 tsp black pepper

Variations / Substitutions

• Change the vegetables: Try asparagus spears, cremini mushrooms, or cauliflower florets. Just cut them all roughly the same size so they cook evenly.
• Switch the seasoning: Smoked paprika and a pinch of cumin give a warm, earthy note. A lemon pepper blend also works well.
• Add Parmesan: Toss the hot vegetables with a tablespoon of finely grated Parmesan right after cooking. It melts slightly and adds a salty bite.
• Dairy-free: The recipe is already dairy-free as written; skip the optional cheese add-ins.

If you prefer an oven version, take a look at Sheet Pan Roasted Vegetables.

How to Make Air Fryer Roasted Vegetables

Step 1: Toss the Vegetables with Seasoning

Set your air fryer to preheat at 400°F (200°C) if your model needs it. In a large bowl, combine the 1 red bell pepper, 1 yellow bell pepper, 1 zucchini, 1 red onion, 1 cup cherry tomatoes, and 2 cups broccoli florets. Drizzle with the 2 tbsp olive oil, then sprinkle the 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper across the top. Toss with your hands or a large spoon until every piece is lightly and evenly coated.

The vegetables should glisten with oil and the herbs should be speckled throughout. Take an extra moment to make sure the broccoli florets get a bit of oil mixed into their crevices, since dry florets scorch before they soften.

Step 2: Air Fry the Vegetables

Working in batches if your basket is small, spread enough vegetables in a single layer to fill the basket without piling them up. Cook at 400°F (200°C) for 8 minutes, then pull the basket out. Give the vegetables a good shake or use tongs to flip any pieces that haven’t moved. Slide the basket back in and cook for another 5 to 7 minutes, until the broccoli has lightly charred tips, the peppers are soft with a few browned spots, and the onion looks translucent.

If you like deeper char, an extra minute won’t hurt. The tomatoes may split and release a little juice, which is exactly what you want; it mingles with the oil and coats everything in a slightly sweet, savory glaze.

Step 3: Transfer and Serve

Lift the vegetables out of the basket right away and tip them into a serving bowl. Taste one piece and add a pinch more salt if they need it. A small squeeze of fresh lemon over the top brightens everything, but they are also great straight from the basket.

Serve the vegetables hot while the edges are still crisp and the peppers are juicy. They look best in a wide, shallow bowl that shows off all the different colors.

A Few Notes for the Best Texture

• Pat the broccoli and zucchini dry with a kitchen towel before tossing. Any surface moisture turns to steam and works against crispness.
• A light hand with oil makes a big difference. Too much oil can leave the vegetables soft and greasy rather than crisp.
• Let the first batch finish fully before starting a second. If you are cooking multiple batches, keep the first one warm in a low oven (200°F) on a baking sheet so the pieces stay spread out and don’t steam.
• Toss the hot vegetables with a teaspoon of balsamic vinegar right before serving for a hit of acidity that plays well with the char.

Cook times vary slightly by air fryer model and how full the basket is. This guide helps if you cook the vegetables separately.

Keeping Leftover Vegetables Fresh

Refrigerate: Let the vegetables cool completely, then store in an airtight container for up to 4 days.

Reheating: The air fryer brings them back to life. Spread in a single layer and reheat at 350°F for 3 to 4 minutes, just until hot and the edges crisp again. A skillet over medium heat works too.

Serve Cold: Cold roasted vegetables are surprisingly good tossed into a green salad or folded into a grain bowl straight from the fridge.

What Goes Well With Air Fryer Roasted Vegetables

The charred, slightly sweet vegetables pair well with a simple protein. Try them alongside a pan-seared chicken breast or a piece of baked salmon, where the crisp vegetable edges contrast the tender fish. They also make a quick, colorful base for a grain bowl with cooked farro and a dollop of yogurt.

Frequently Asked Questions

Can I use frozen vegetables?

Yes, but the texture will be softer and less crisp. No need to thaw them; just increase the cook time by 2 to 3 minutes and shake the basket halfway through to break up any pieces that are sticking together.

Why did my vegetables turn out soggy?

Sogginess usually comes from overcrowding the basket or using too much oil. Next time, work in batches so the air can circulate, pat the vegetables dry, and cut back the oil just a little.

Do I have to preheat the air fryer?

It is not required for every model, but preheating helps the vegetables hit the hot surface right away and start crisping. If you skip it, add a minute or two to the cook time.

Can I add potatoes or sweet potatoes?

Yes. Cut them into small cubes, about half an inch, and give them a 5-minute head start before adding the rest of the vegetables. Their longer cook time means they need the extra minutes to soften.

Air Fryer Roasted Vegetables Recipe

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 105

Ingredients Method Notes

Ingredients

  

• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 medium zucchini, halved lengthwise and sliced into 1/2-inch half-moons
• 1 small red onion, cut into 1-inch chunks
• 1 cup cherry tomatoes
• 2 cups broccoli florets
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Method

 

1. Preheat air fryer to 400°F (200°C) if needed. Toss all vegetables in a large bowl with olive oil, Italian seasoning, garlic powder, salt, and pepper until evenly coated.
2. Working in batches, arrange vegetables in a single layer in the air fryer basket. Cook at 400°F for 8 minutes, shake or flip, then continue cooking for 5 to 7 minutes until crisp-tender and lightly charred.
3. Transfer vegetables to a serving bowl, taste for salt, and serve hot.

Notes

A squeeze of lemon or a drizzle of balsamic vinegar right after cooking adds brightness. If your air fryer runs hot, start checking at the 12-minute mark to avoid over-charring the broccoli.