You’ve got to try this Air Fryer Mixed Vegetables Recipe — it’s honestly one of my favorite quick and easy veggie dishes. What I love is how effortlessly it brings out the natural sweetness and crunch of each vegetable, all with just a simple seasoning blend. Whether you’re looking for a vibrant side or a light meal, this recipe fits perfectly.

Plus, using the air fryer means you get perfectly roasted veggies without heating up your whole kitchen or using extra oil. It’s a go-to in my house when I want something healthy and fuss-free, and I think you’ll enjoy how versatile and delicious it turns out every single time.

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Why This Recipe Works

Perfect Texture: The air fryer crisps the veggies on the outside while keeping them tender inside.
Simple Seasoning: Italian seasoning and garlic powder enhance natural flavors without overpowering.
Quick Cooking Time: You’ll have a colorful, healthy side or snack ready in just about 30 minutes total.
Versatility: Works well as a side dish or tossed into grain bowls, pasta, or salads.

A white wire rack holds an assortment of roasted vegetables spread out evenly, featuring green broccoli florets with some charred edges, creamy white cauliflower pieces, orange carrot sticks, bright red bell pepper chunks, deep purple potato slices, red onion wedges showing layers, and small dark brown mushrooms. The vibrant colors and varied textures create a lively and fresh look, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Air Fryer Mixed Vegetables Recipe lends its own flavor and texture, creating a harmonious medley. To get the best results, it’s helpful to choose fresh, firm veggies and prepare them in similar-sized pieces so they cook evenly.

Zucchini or yellow squash: Adds moisture and a mild, slightly sweet flavor that balances earthier veggies.
Red bell pepper: Provides sweetness and a pop of vibrant color.
Cremini mushrooms: Offer a hearty, umami boost and great texture contrast.
Red onion: Adds a touch of sharpness and caramelizes nicely when air fried.
Carrot: Sweet and crunchy, carrots hold up well in the air fryer.
Broccoli florets: Bring a bright flavor and slight crispness.
Cauliflower florets: Mild and nutty, they roast beautifully with a bit of char.
Extra-virgin olive oil: Helps everything roast evenly and adds a lovely richness.
Italian seasoning: A blend of herbs that ties all the flavors together.
Garlic powder: Adds depth without overpowering fresh veggie taste.
Sea salt and black pepper: Essential for seasoning and enhancing natural flavors.
Lemon wedge: Brightens the dish with a fresh zing at the end.
Parmesan cheese (optional): Adds a savory finish if you want some indulgence.
Fresh parsley: For a fresh, colorful garnish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love to switch things up with this Air Fryer Mixed Vegetables Recipe depending on what’s in season or what I crave. The beauty is how flexible it is—you can easily swap veggies or seasonings without losing that fantastic roasted charm.

Variation: Sometimes, I add sweet potatoes or Brussels sprouts for a heartier dish—just keep the cooking time in mind!
Spicy Kick: Sprinkle some red pepper flakes or toss in cayenne for a bit of heat, which I adore on chilly nights.
Herb Swap: Fresh thyme, rosemary, or even a sprinkle of za’atar can give a unique twist you might really enjoy.
Vegan Option: Skip the Parmesan or use a plant-based cheese alternative to keep it vegan-friendly.

Step-by-Step: How I Make Air Fryer Mixed Vegetables Recipe

Step 1: Prep Your Veggies

I start by washing and cutting all the vegetables into similar sizes—this helps them cook evenly in the air fryer. For example, slicing zucchini and squash into half-moons and chopping the onion and pepper into roughly 1-inch chunks. Keep the florets bite-sized so they roast through without getting mushy.

Step 2: Toss with Oil and Seasoning

Next, I toss my cut veggies in a big bowl with the olive oil, Italian seasoning, garlic powder, salt, and plenty of freshly ground black pepper. Make sure every piece is well coated—this step is key to getting those tasty browned edges without drying out the vegetables.

Step 3: Air Fry in Batches

I like to cook the veggies in a single layer in the air fryer basket, so they roast evenly and get nice crisp spots. I usually do 10 to 15 minutes at 375°F, tossing halfway through—around the 7-minute mark. Don’t overcrowd the basket or the veggies will steam instead of crisping up.

Step 4: Finish and Serve

Once all batches are done, I transfer the veggies to a serving dish, squeeze a lemon wedge over everything to brighten the flavors, and sprinkle with Parmesan and fresh parsley if I’m feeling fancy. It really lifts the dish and adds a lovely fresh aroma.

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Pro Tips for Making Air Fryer Mixed Vegetables Recipe

Uniform Sizing: Cutting vegetables into similar sizes ensures even cooking and perfect texture.
Don’t Overcrowd: Cooking in batches avoids soggy veggies and helps them crisp up beautifully.
Toss Midway: Shaking or stirring halfway through cooks them evenly and encourages good browning.
Lemon and Cheese Finish: Adding lemon juice and Parmesan right after cooking brightens and deepens the flavor.

How to Serve Air Fryer Mixed Vegetables Recipe

A square wire rack filled with a colorful mix of roasted vegetables, including white cauliflower florets, bright orange carrot pieces, green broccoli heads, red bell pepper chunks, purple onion slices, and dark brown mushrooms, all spread out evenly. The vegetables show slight charring and roasted textures with some crispy edges. The rack is placed on a white marbled surface, with the corner of a white and brown striped cloth and partially visible wooden-handled utensils nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top mine with chopped fresh parsley and a generous dusting of grated Parmesan cheese. The parsley adds a fresh herbaceous note, while Parmesan gives a subtle nutty, salty touch that pairs perfectly with the roasted veggies. If you want a little more zing, a quick drizzle of balsamic glaze can be divine too.

Side Dishes

This recipe pairs wonderfully with grilled chicken or fish for a simple weeknight dinner. It also shines as a colorful addition to quinoa bowls, pasta dishes, or stuffed into warm pita for a veggie-packed lunch. Honestly, it’s flexible enough to play well with just about anything you’re serving.

Creative Ways to Present

For a fun twist at dinner parties, I’ve served these veggies layered in a beautiful glass trifle bowl alongside grains and fresh herbs for a vibrant veggie salad. Another favorite is tossing them with a splash of tahini sauce and garnishing with toasted sesame seeds for a Middle Eastern flair. Presentation goes a long way to make simple dishes feel special!

Make Ahead and Storage

Storing Leftovers

I store any leftover air-fried vegetables in an airtight container in the fridge, and they keep well for 3 to 4 days. Just make sure they cool to room temperature before sealing, which helps avoid sogginess.

Freezing

While I don’t freeze this dish often because the texture changes a bit, you can freeze the cooled veggies in a single layer on a baking sheet first, then transfer them to a freezer bag. They’re best used within 1 month and work well for reheated additions to soups or stews.

Reheating

To keep the edges crisp when reheating, I pop the leftovers back into the air fryer at 350°F for about 5 minutes. This revives their texture much better than microwaving, which tends to make them soggy. If you don’t have an air fryer handy, a hot skillet toss works too.

FAQs

Can I use frozen vegetables in this Air Fryer Mixed Vegetables Recipe?

Yes, you can use frozen veggies, but keep in mind they might release extra moisture and become softer. I recommend reducing the oil slightly and adding a bit more cooking time, tossing halfway to help them crisp as much as possible.
What if I don’t have Italian seasoning?

No worries! You can easily mix your own blend using dried basil, oregano, thyme, and rosemary, or simply use herbs you have on hand. The seasoning is flexible and meant to complement, not overpower, the vegetables.
How much oil is needed for this recipe?

About 3 tablespoons of extra-virgin olive oil is perfect to coat all the veggies evenly. This amount helps them crisp nicely without being greasy.
Can I make this recipe gluten-free?

Absolutely! All the ingredients here are naturally gluten-free, but just double-check your seasoning blends and any cheese you add to be sure there’s no hidden gluten.
What’s the best air fryer setting for mixed vegetables?

Cooking at 375°F works perfectly, roasting the vegetables until tender and slightly browned. Depending on your air fryer model, you might want to adjust timing slightly, but 10-15 minutes with a mid-cook toss usually does the trick.

Final Thoughts

This Air Fryer Mixed Vegetables Recipe is genuinely one of those dishes I keep coming back to because it’s healthy, flavorful, and super easy to make any day of the week. It’s great for when I need a fresh side without extra effort or oil, and I bet you’ll love how it brightens up your meals too. Give it a go—I promise it’ll become your new favorite way to enjoy veggies!