Roasted Mediterranean Vegetables: Air Fryer Or Oven
Colourful roasted Mediterranean vegetables make for a flavoursome and healthy side dish. It goes well with many summer recipes and you can also incorporate the veg into various main meals. In this recipe I combine a mix of aubergine (eggplant), courgettes (zucchini), red onions and peppers, but it's versatile and you can easily swap some of the veg for others. Roast in an air fryer or the oven.
1courgette (zucchini)(medium sized or use two small ones) - trimmed
2bell pepper(a mix of colours is good) - cored and deseeded
1aubergine (eggplant)(medium sized) - topped and tailed
1 ½tspharissa spice mix(dry) or use 2 tsp harissa paste instead (see note 1 below)
1tbspextra virgin olive oil(only 2 tsp if using harissa paste) use an additional tbsp if roasting in oven
¼tspsea salt
Instructions
Cut the onion into eight wedges, then chop the remaining veg into bitesize pieces of about 2 cm (¾ inch).
1 red onion, 1 courgette (zucchini), 2 bell pepper, 1 aubergine (eggplant)
Transfer the chopped veg to a large mixing bowl as you go along. Add the harissa, olive oil and salt and give the whole lot a really good stir ensuring the veg is well covered.
1 ½ tsp harissa spice mix, 1 tbsp extra virgin olive oil, ¼ tsp sea salt
Air Fryer Method - Pile the veg into your air fryer basket and set the temperature to 190℃ (375℉). Fry for 25 minutes, making sure you give the pan a really good shake or stir every five minutes. Although the veg steams initially, as long as you keep shaking it, you'll get lovely roasted veg by the end of the process. They're done when the veg is cooked through and starting to char around the edges.
Oven Method - Set the oven to 200℃ (180℃ fan, 400℉, Gas 6). Divide the veg between two lightly oiled or lined roasting trays and arrange in a single layer. Roast for 20-25 minutes or until the veg are cooked through and starting to caramelise. Swap the trays after the first ten minutes so they both get evenly cooked.
Best served soon after cooking, either warm or at room temperature.
Notes
Swap the harissa for paprika or another spice blend of your choice. Alternatively use dried or freshly chopped herbs.Other veg you can use include: fennel bulbs, sweet potatoes, mushrooms or even cherry tomatoes.Store leftover vegetables in an airtight container in the fridge for three days. Reheat in the air fryer or a hot oven for ten minutes or use in another recipe.You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.