Easy Air Fryer Roasted Vegetable Recipe with Parmesan 🥦

I used to think eating vegetables was a chore. You know, just something you had to do to be healthy. Boiled broccoli? No thanks. Steamed carrots? Boring. But then I discovered roasting. And specifically, roasting them in an air fryer.

This recipe is my go-to for busy weeknights. It’s fast. It’s simple. And honestly, it is the only way I can get my family to eat a bowl of zucchini and peppers without complaining. We are using a mix of seasonings and a little cheesy finish that makes these veggies addictive.

Why You’ll Love This Recipe 💛

Reason	Why It Matters
Super Fast	It takes about 20 minutes from chopping to eating.
Crispy Texture	The air fryer circulates hot air to roast veggies perfectly without them getting soggy.
Versatile	You can use whatever is in season or on sale at the store.
Double Seasoned	We use a special trick to make sure every bite is packed with flavor.
Cheesy Finish	A little Parmesan at the end makes everything better.

Ingredients Needed 🥕

You don’t need fancy stuff for this. Just fresh produce and a few spices.

Ingredient	Quantity	Notes
Mixed Vegetables	4-5 Cups	Zucchini, bell peppers, broccoli, or squash work great.
Avocado Oil	1-2 tbsp	This has a high smoke point, so it won’t burn at 400°F.
French Herb Salt	1 tsp	Or any high-quality sea salt blend.
Chili Powder	1/2 tsp	Adds a nice kick without being too spicy.
Garlic Herb Blend	1 tsp	Dried garlic and herbs add savory depth.
Parmesan Cheese	2-3 tbsp	Grated or shredded. This is the finishing touch.
Cooking Spray	As needed	To grease the air fryer basket.

Step-by-Step Guide 📝

This method is really forgiving. If you mess up the cutting a little bit, it will still taste good.

Step 1: Preheat the Air Fryer

Start by preheating your air fryer. Set it to 370°F and let it run for 5 minutes.

Why? A hot basket helps sear the vegetables the moment they hit the pan.

Step 2: Chop the Veggies

While the machine heats up, wash and chop your vegetables.

Try to cut them into similar sizes. Maybe 1-inch chunks. This helps them cook evenly so you don’t end up with burnt broccoli and raw carrots.

Step 3: Season (The Double Toss)

Put your chopped veggies in a big bowl. Drizzle with avocado oil.

Add half of your seasonings: the herb salt, chili powder, and garlic herb blend. Toss it well.

Here is the trick: Add the rest of the seasonings and toss again. This layers the flavor so it sticks better.

Step 4: The First Roast

Open your preheated air fryer. Spray the basket with a little cooking spray to prevent sticking.

Dump the veggies in. Spread them out as best as you can.

Cook at 400°F for 15 minutes.

Step 5: The Cheesy Finish

Open the basket. The veggies should look roasted and tender.

You can eat them now if you want. But I like to stir them around and sprinkle the Parmesan cheese right on top.

Put the basket back in. Cook at 400°F for 5 more minutes.

This melts the cheese and makes the edges super crispy.

Step 6: Serve

Carefully dump them onto a plate. Be careful, they are very hot!

Time & Servings ⏳

Details	Time/Amount
Prep Time	10 Minutes
Preheat Time	5 Minutes
Cook Time	20 Minutes
Total Time	35 Minutes
Servings	4 Side Servings

Recipe Notes 📒

Note	Description
Oil Choice	Use Avocado oil or Light Olive oil. Extra Virgin Olive Oil might smoke at 400°F.
Crowding	Don’t stack the veggies too high. If the basket is stuffed, they will steam instead of roast.
Shake It	Shake the basket halfway through the first 15 minutes to ensure even browning.
Vegetable Hardness	If using root veggies like potatoes or carrots, they might need a few extra minutes compared to zucchini.

Nutrition Breakdown (Per Serving) 🥗

Nutrient	Amount (Approx)
Calories	140 kcal
Carbs	8g
Fat	10g
Protein	4g
Fiber	3g

Kitchen Tools Needed 🥄

• Air Fryer: Any brand works.
• Large Mixing Bowl: For tossing the veggies.
• Sharp Knife: For chopping.
• Tongs or Spatula: For stirring.

The Secret Ingredient 🤫

The secret ingredient isn’t actually the cheese. It is the Chili Powder.

I know, chili powder on roasted veggies sounds a bit weird. You might think it belongs in a taco. But just a half teaspoon adds this subtle warmth. It doesn’t make the dish spicy. It just highlights the natural sweetness of the roasted peppers and zucchini.

It gives the flavor profile a little “lift” that salt and pepper just can’t do on their own. Trust me on this one.

Health Benefits 🌿

We all know veggies are good for us, but here is why this recipe rocks:

• Fiber: Great for digestion.
• Vitamin C: Bell peppers and broccoli are loaded with it.
• Less Fat: Because we are air frying, we use way less oil than deep frying or even some pan-frying methods.
• Antioxidants: The colorful skins of the veggies are packed with nutrients.

Serving Suggestions 🍽️

This roasted vegetable recipe goes with almost anything.

• Steak Side: Perfect next to a grilled ribeye.
• Rice Bowl: Serve over jasmine rice with some grilled chicken.
• Pasta: Toss these veggies into some penne pasta with marinara sauce.
• Breakfast: Leftovers are amazing mixed into scrambled eggs.

Storage and Reheating 🧊

Roasted veggies are best fresh, but leftovers can be saved.

Storage:

Put leftovers in an airtight container. They will last in the fridge for about 3 days.

The Storage Trick:

Here is the trick I learned. Put a folded paper towel at the bottom of your container.

Roasted vegetables release moisture as they cool. If they sit in a plastic tub, they get slimy. The paper towel absorbs that extra liquid, keeping your veggies firm.

Reheating:

Do not microwave them! They will get mushy.

Pop them back in the air fryer at 350°F for 3-4 minutes. They will crisp right back up.

Common Mistakes to Avoid ❌

• Wet Veggies: After washing your vegetables, dry them. If they are wet, the oil won’t stick, and they will steam.
• Uneven Cuts: If you have a giant chunk of carrot next to a tiny piece of zucchini, the zucchini will burn before the carrot is cooked. Try to cut everything the same size.
• Too Much Oil: You only need a light coating. If they are swimming in oil, they will be greasy.
• Skipping the Preheat: The air fryer needs to be hot so the veggies sear immediately.

FAQs ❓

Can I use frozen vegetables?

Yes, you can. However, frozen veggies release a lot more water. You might need to cook them a few minutes longer, and they won’t get quite as crispy as fresh ones.

What if I don’t have an air fryer?

You can use a regular oven! Preheat it to 425°F. Spread the veggies on a baking sheet. Roast for about 20-25 minutes, tossing halfway through.

Is this recipe spicy?

Not really. The chili powder adds flavor, not heat. If you want it spicy, add red pepper flakes or cayenne pepper.

Can I make this vegan?

Yes! Just skip the Parmesan cheese at the end, or use a vegan cheese alternative. The rest of the recipe is completely plant-based.

Final Thoughts 💭

Cooking healthy food doesn’t have to be boring. It also doesn’t have to take hours. This roasted vegetable recipe proves that.

I think the combination of the savory spices and that crispy Parmesan cheese really makes this special. It turns a simple side dish into something you actually look forward to eating.

So, grab whatever veggies are in your fridge drawer. Chop them up. Season them well. And let the air fryer do the heavy lifting. Enjoy!