Air Fryer Roasted Vegetables with Gremolata and Red Pepper Aioli
Roasted vegetables from the air fryer emerge beautifully crisp and tender, and when paired with homemade gremolada and red pepper aioli, they become a delectable choice for either an appetizer or side dish.
Ingredients
- 1 medium zucchini, cut into 1/4-x3-inch pieces
- 1 medium summer squash, sliced 1/4 inch thick
- 1 (8- ounces package) cremini mushrooms, halved or quartered if large
- 3/4 cup cauliflower florets
- 6 any color mini bell peppers
- 2 teaspoons vegetable oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup chopped fresh parsley
- 2 teaspoons minced fresh garlic
- 2 teaspoons lemon zest
Red Pepper Aioli
- 1/2 cup mayonnaise
- 2 tablespoonschopped jarred roasted red peppers, drained
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon minced fresh garlic
Instructions
- Preheat air fryer to 360 degrees F (180 degrees C).
- Combine zucchini, summer squash, mushrooms, cauliflower, bell peppers, oil, salt, and black pepper in a bowl; toss to coat. Arrange vegetables in an even layer in the air fryer basket, working in batches if needed.
- Cook, turning once halfway through, until tender, about 10 minutes.
- Meanwhile, for gremolata, stir together parsley, garlic, and lemon zest in a small bowl.
- For red pepper aioli stir together mayonnaise, roasted red peppers, olive oil, red wine vinegar; and garlic in a small bowl.
- Top roasted vegetables with gremolata and serve with red pepper aioli.
Nutrition
Calories: 304kcalCarbohydrates: 13gProtein: 4gFat: 27gSaturated Fat: 4gCholesterol: 12mgSodium: 323mgPotassium: 754mgFiber: 4gSugar: 7gVitamin C: 103mgCalcium: 68mgIron: 7mg
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