Recipes and Cooking Air-Fried Mediterranean Vegetable Medley Be the first to rate & review! 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. By Jill Andersen Jill Andersen Instagram Website Jill Anderson is an expert food scientist with 20 years of experience and a contributing food writer for Better Homes & Gardens. She holds a bachelor's degree in food science. Learn about BHG's Editorial Process Published on February 1, 2021 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos Hands On Time: 15 mins Total Time: 25 mins Servings: 4 Yield: 3 1/2 cups Jump to Nutrition Facts Ingredients 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 Directions 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. Rate it Print Nutrition Facts (per serving) 116 Calories 7g Fat 13g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.