Air-Fried Mediterranean Vegetable Medley

Give your summer veggie haul a flavorful makeover with garlic, herbs, and lemon zest. It's an air-fryer side you'll crave all season.

Mediterranean Vegetable Medley
Photo: Antonis Achilleos
Hands On Time:
15 mins
Total Time:
25 mins
3 1/2 cups


  • ½ small eggplant, cut into 1/4-inch thick slices and wedged (2 cups)

  • 1 small zucchini, cut into 1/4-inch slices (1 1/4 cups)

  • 1 small summer squash, cut into 1/4-inch slices (1 cup)

  • 1 cup shiitake mushrooms, stemmed and sliced

  • 1 cup whole grape tomatoes

  • 2 tablespoon olive oil

  • 2 cloves garlic, minced

  • ½ teaspoon dried oregano

  • ½ teaspoon kosher salt

  • 1 teaspoon lemon zest


  1. In a large bowl, combine eggplant, zucchini, summer squash, mushrooms, tomatoes, olive oil, garlic, oregano, and salt. Working in batches if necessary, cook vegetables in an even layer at 360°F for 10 minutes, stirring halfway through, until tender and edges are golden brown. Keep cooked vegetables warm in a 200°F oven while cooking the rest. Sprinkle with lemon zest before serving.

Nutrition Facts (per serving)

116 Calories
7g Fat
13g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 116
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Sodium 146mg 6%
Total Carbohydrate 13g 5%
Total Sugars 5g
Protein 2g
Vitamin C 24.5mg 123%
Calcium 22mg 2%
Iron 0.8mg 4%
Potassium 416mg 9%
Folate, total 32.6mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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