Grilled Vegetables in the Air Fryer

Ingredients

• Young zucchini2 pcs
• Aubergines2 pcs
• Onion1 pc
• Carrot1 pc
• Cherry tomatoes10 pcs
• Vegetable oil2 tbsp
• Saltto taste
• Dried spicesto taste
• Fresh herbs (to serve)

Method

1. Choose young, small vegetables — they cook faster and taste better. Wash and dry them.
2. Peel the onion and carrot and trim the ends of the zucchini and eggplants. Slice the zucchini and eggplants into rounds, the onion into wedges and the carrot into sticks; leave the tomatoes whole.
3. Put the vegetables in a bowl, add the oil, salt and spices and toss gently (ready-made seasonings may already contain salt).
4. Line the air fryer pan with foil and spread the vegetables in a layer that is not too thick — cook in two batches if necessary.
5. Roast at 200 °C for 30 minutes, stirring with a spatula halfway through. The vegetables will be slightly firm; for softer results, cook for 40–45 minutes. Keep an eye on the onion, as it tends to burn first.
6. You can also roast the vegetables on the oiled rack from the set — this gives them stripes like a griddle pan.
7. Sprinkle the finished vegetables with fresh herbs; serve on their own with a yoghurt sauce or as a side for meat and fish.

Cooked with

HAG-7070 Air Fryer