5cupszucchini and/or yellow squashquartered and cut into ½-inch coins
1large sweet pepperred, yellow, or orange, cut into 1-inch cubes
1 ½tablespoonbalsamic vinegar
¼cupshredded parmesan cheese
Instructions
Fit the air fryer with the air frying basket or tray. With the tray or basket inside of it, preheat the air fryer to 400 degrees for 2-3 minutes
Toss the carrots, onion, and 2 teaspoons olive oil, and half of the salt and seasonings together in a large mixing bowl until combined.
Add the carrots and onions to the air fryer basket or tray, reserving the mixing bowl for later. Air fry the veggies for 8-9 minutes, or until the onions are just starting to turn translucent.
While the veggies cook, toss the zucchini, squash, and peppers together in the remaining oil, salt, and Italian seasoning, until combined.
Stir the zucchini and veggies into the basket with the carrots and onion, reserving the mixing bowl for later. Air fry for 16-18 minutes, tossing every 5 minutes, or until the zucchini is tender and the carrots are cooked through.
Pour the veggies back into the mixing bowl. Drizzle the balsamic vinegar over the veggies and toss until combined.
Season the veggies with additional salt to taste. Sprinkle the parmesan cheese over the veggies and serve hot!
Notes
Leftovers keep covered in the refrigerator for up to 5 days. They do not freeze well. More seasoning and cheese blends:Make this dish your own by substituting any of the following seasoning blends and cheeses for the Italian seasoning blend, balsamic vinegar, and parmesan cheese.
Tex Mex: 1 ½ teaspoons taco seasoning, ½ squeezed lime, and ¼ cup crumbled queso fresco or cotija cheese
Greek: ½ teaspoon oregano, ½ teaspoon dried thyme, 1 ½ tablespoons red wine vinegar, and ⅓ cup crumbled feta cheese
Teriyaki: ½ teaspoon ginger powder, ½ teaspoon garlic powder, ⅓ cup bottled teriyaki sauce (no cheese)