Ingredient

• 1 zucchini or yellow squash, cut into ½-inch half-moons
• 1 red bell pepper, stemmed, seeded, and chopped into 1-inch pieces
• 4 ounces cremini mushrooms, quartered
• 1 small red onion, chopped into 1-inch pieces
• 1 carrot, sliced into thin rounds
• 1 heaping cup small broccoli florets
• 1 heaping cup small cauliflower florets
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon sea salt
• Freshly ground black pepper
• Lemon wedge, for squeezing
• Grated Parmesan cheese, for serving, optional
• Chopped fresh parsley, for garnish

Direction

1. Preheat the air fryer to 375°F.
2. Place the zucchini, red pepper, mushrooms, onion, carrot, broccoli, and cauliflower in a large bowl. Add the olive oil, Italian seasoning, garlic powder, salt, and several grinds of pepper and toss to coat.
3. Add some of the vegetables to the air fryer basket, just enough to fit in a single layer. Transfer to the air fryer and cook for 10 to 15 minutes (I do 12), tossing halfway, or until the vegetables are tender and browned. Repeat with the remaining veggies.
4. Transfer the air fried vegetables to a serving dish and squeeze with lemon juice. Top with grated Parmesan cheese, if desired, and garnish with fresh parsley.