Air Fryer Vegetables

Air fryer vegetables offer the roasted edges and tender centres of a tray-baked side, but in a much shorter cooking time. Courgette, red pepper and red onion work especially well together: the courgette softens quickly, the pepper turns sweet and juicy, and the onion catches at the edges for a lightly caramelised finish. A simple coating of olive oil, oregano and smoked paprika gives the vegetables a savoury, gently smoky character without overwhelming their freshness. Cooked at 200°C (390°F), they are best served straight away with grilled meats, fish, grains, pulses or a casual weeknight main.
Cuisine style Mediterranean-inspired everyday side
Cooking style Minimal cleanup
Time commitment Under 30 minutes

Why this recipe works

  • Fast high-heat cooking: The air fryer gives the vegetables roasted edges in a short cooking time, without needing to heat a full oven.
  • Simple seasoning, clear flavour: Oregano adds herbal depth while smoked paprika brings warmth and a gentle smoky note.
  • Easy to judge: Chunky cuts and a halfway shake make it straightforward to cook the vegetables evenly and avoid softness.

Get the most out of this recipe

Texture tips

  • For more browned edges: Spread the vegetables in a single layer so hot air can circulate around the pieces.
  • Keep the cuts chunky: Thin courgette slices soften quickly, so thicker half-moons help the pieces hold their shape.

Ingredient notes

  • Choose firm courgettes: Firm courgettes roast more cleanly and release less moisture than very soft or overripe ones.
  • Adjust the paprika style: Smoked paprika gives a deeper roasted flavour, while sweet paprika keeps the seasoning milder and cleaner.

Common mistakes

  • Avoid overcrowding: A packed basket traps steam and softens the vegetables instead of browning them.
  • Watch the courgette: Courgette turns soft faster than onion and pepper, so stop cooking once it is tender with lightly browned edges.

Make-ahead tips

  • Prep ahead: The vegetables can be chopped in advance and kept covered in the fridge until ready to season and cook.
  • Reheat for best texture: Reheat leftovers in the air fryer at 190°C (375°F) until hot and sizzling, shaking once to refresh the edges.

Equipment you'll need

Ingredients
Instructions
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  1. Preheat the air fryer to 200°C (390°F) for 3 minutes. Meanwhile, cut the courgette into thick half-moons, slice the red onion into wedges, and cut the red pepper into chunky pieces.
  2. Tip the vegetables into a mixing bowl and add the olive oil, dried oregano, smoked paprika, fine sea salt and black pepper. Toss well until everything is evenly coated.
  3. Add the vegetables to the air fryer basket in an even layer. Air fry for 10 to 12 minutes, shaking or stirring halfway, until tender with browned edges.
  4. Serve straight away as a side dish. If you like a deeper roast, add 2 more minutes and cook until the edges are a shade darker.

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Recipe notes

Tips

  • Keep the pieces similar in size so the courgette and pepper finish at the same time.
  • Do not overcrowd the basket; if your air fryer is small, cook in two batches for better browning.

Substitutions

  • Replace Smoked paprika with Sweet paprika for a cleaner, less smoky seasoning.
  • Replace Dried oregano with Italian seasoning for a broader herb flavour.

Storage

  • Refrigerate up to 3 days
  • Refrigerate in a sealed container. Reheat in the air fryer at 190°C (375°F) for 4 to 6 minutes until hot and sizzling, shaking once, to bring back some edge browning.

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Air Fryer Vegetables
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Recipe overview

  • Servings: 4 servings
  • Total time: 20min (10min active)
  • Difficulty: Easy
  • Cuisine: Fusion
Beginner friendly Kid friendly

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Equipment you'll need

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