Air‑fryer Mediterranean vegetables
Quick, colourful air‑fryer veg with lemon, garlic and herbs — crisp edges, tender centres. Perfect as a side or tossed through pasta.
This is your go‑to for quick, fuss‑free roast vegetables using an air fryer. The hot, circulating air gives the same caramelised edges as an oven but in far less time — ideal when you want vibrant veg without heating the kitchen.
Make it as a simple side for roast meat or fish, toss through pasta or cool and use as a salad. The lemon and garlic punch the flavour up so even the pickiest eaters sit up and take notice.
Ingredients
- 300 g aubergine
- 300 g courgette
- 300 g red pepper
- 150 g red onion
- 200 g chestnut mushrooms
- 200 g cherry tomatoes
- 45 ml olive oil
- 3 garlic cloves — crushed or finely chopped
- 30 ml lemon juice
- 5 ml dried oregano
- 5 ml dried thyme
- 5 ml sea salt — or to taste
- 5 ml black pepper — freshly ground
- 15 g fresh parsley — roughly chopped, to finish
Equipment
- air fryer
- tongs
Instructions
Prepare the vegetables: trim the aubergine and cut into 2cm cubes; slice the courgette into 1cm half‑moons; core and cut the red pepper into 2cm pieces; peel and cut the red onion into wedges; halve the chestnut mushrooms if large; leave the cherry tomatoes whole.
Make the dressing: in a mixing bowl combine the olive oil, crushed garlic cloves, lemon juice, dried oregano, dried thyme, sea salt and black pepper. Whisk briefly until emulsified.
Toss the prepared vegetables in the dressing until evenly coated. Leave to sit and marinate at room temperature for 20 minutes to let the flavours develop.
Preheat the air fryer to 180°C fan (200°C conventional) for 5 minutes.
Cook the vegetables in a single layer in the air fryer basket. Work in two batches if necessary to avoid overcrowding. Air‑fry at 180°C fan for 14 minutes, shaking the basket or turning the veg half‑way through (after ~7 minutes).
Tip the cooked vegetables into a serving bowl, scatter over the fresh parsley, adjust seasoning to taste and serve hot or warm.
Tips
- Cut all vegetables to similar sizes so they cook evenly; if aubergine pieces are much larger they will turn mushy inside.
- Do not overcrowd the basket — cooking in two batches is better than steaming a soggy pile.
- If you like more char, finish a 1–2 minutes under a hot grill (watch closely) — only if your air fryer tray fits under your grill safely.
- Make ahead: cook and cool, then store in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 160°C fan for 5–6 minutes to revive crispness.
- Leftover veg makes an excellent filling for sandwiches, a topping for toasted sourdough or stirred into warm pasta with a splash more lemon.
Substitutions
aubergine → butternut squash, 300 g, cut into 2cm cubes
Noticeably differentlemon juice → balsamic vinegar, 15 ml
Stays closechestnut mushrooms → button mushrooms, 200 g
Stays closefresh parsley → fresh basil, 15 g
Noticeably different
Nutrition
Per serving · estimated
- 190
- Calories
- 5 g
- Protein
- 19 g
- Carbs
- 10 g
- Fat
- 8 g
- Fibre
- 7 g
- Sugar
- 300 mg
- Sodium
FAQ
Can I use frozen vegetables?
You can, but frozen veg releases water and will steam rather than roast. Thaw and pat dry thoroughly on kitchen paper, then increase cook time by a few minutes and shake more often.
How do I reheat leftovers so they’re not soggy?
Reheat in the air fryer at 160°C fan for 5–7 minutes—this restores the crisp edges without drying the veg out.
Can I add halloumi or tofu?
Yes — add cubed halloumi or pressed firm tofu (about 200 g) in the last 6–8 minutes so it browns without overcooking. Note halloumi makes the dish vegetarian but not vegan.
What temperature should my air fryer be set to?
Use 180°C fan for this recipe (stated as 180°C fan/200°C conventional) — that balance gives browning while cooking through the vegetables.
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