Ingredients:

  • 1 lb broccoli florets
  • 1 cup carrots, peeled and sliced into rounds
  • 1 large red bell pepper, chopped into 1-inch pieces
  • 1 medium red onion, cut into wedges
  • 1 medium zucchini, sliced into half-moons
  • 1/2 lb baby potatoes, quartered
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp grated parmesan cheese

Instructions:

  1. Chop all vegetables into uniform 1-inch pieces. Ensure the potatoes are the smallest cut, as they take the longest to cook.
  2. In a large mixing bowl, whisk together the olive oil, garlic powder, Italian seasoning, salt, and pepper.
  3. Add all vegetables to the bowl and toss thoroughly until every piece is glistening.
  4. Preheat the air fryer to 380°F (193°C) for 3 minutes to ensure an immediate sear.
  5. Place the vegetables in the basket. If the basket is small, cook in two batches to avoid steaming.
  6. Air fry for 12–15 minutes, removing the basket to give it a vigorous shake every 5 minutes.
  7. Remove the vegetables when the edges are charred and the potatoes are fork-tender.
  8. While still hot, sprinkle with grated parmesan cheese to allow the residual heat to melt it into a savory crust.