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.

Source: Better Homes and Gardens

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Credit: Antonis Achilleos

Recipe Summary test

hands-on:
15 mins
total:
25 mins
Servings:
4
Yield:
3 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

116 calories; fat 7g; saturated fat 1g; carbohydrates 13g; mono fat 5g; poly fat 1g; insoluble fiber 3g; sugars 5g; protein 2g; vitamin a 456.7IU; vitamin c 24.5mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.1mg; vitamin b6 0.2mg; folate 32.6mcg; sodium 146mg; potassium 416mg; calcium 22mg; iron 0.8mg.
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