Air-Fried Roasted Italian Vegetables

Tonight is all about Roasted Italian Vegetables.

To be exact, Tumbled, Air-Fried Roasted Italian Vegetables. And that’s what makes tonight’s meal new.

I’ve been cooking Roasted Italian Vegetables for decades, usually in the cooler portions of the year. But I just recently acquired a roasting basket for my air fryer. This was inspired by my latest air fried french fry craze, but I saw it for many other uses, healthy potato chips, chicken wings and roasted chick peas. But, as much as I searched, I didn’t find anything on roasting veggies, other than asparagus.

So I worked this up much like any Roasted Italian Vegetables I’ve done in the past, but finer chops and a smaller amount.

Mushrooms

Squash

Zucchini

Sweet Onion

Bell Peppers

Italian Seasoning

Olive Oil

I air-fried some chicken leg quarters with my usual Don’s Rub for 40 minutes (just shy of being done) and set them aside, covered.

I chopped up my veggies, put them in a bowl, coated them lightly with my Moroccan olive oil, gave them a healthy pour of Italian Seasoning, fresh crack blacked pepper and Greek Kalas salt. This was tossed well and then poured into the air fryer basket. The temp was set at 370° for 18 minutes and set on rotisserie.

Normally I would bake my Roasted Italian Vegetables, and they were great, but all the veggies have a lot of moisture and the result can be a bit ‘mushie’. With the air fryer, this does not happen. Every bit was perfect. This is the ONLY way I’m cooking my Roasted Italian Vegetables from now on.

I pulled out the veggies, covered them and finished the chicken at 400° for 5 minutes. My thermometer let me know when they got to 180° (what I shoot for legs & quarters) and I served up dinner.

Absolutely wonderful, and almost no effort.