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.
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.