Prep time: 25 mins
Cook time: 25 mins
Servings: 55
Ingredients
1 tsp of vinegar
1 tbsp of white wine
1 tbsp of olive oil
Salt and ground black pepper to taste
1 clove garlic, crushed
2 sprigs fresh oregano, stemmed and chopped
5 sprigs fresh basil, stemmed and chopped
1 fresh cayenne pepper, chopped
1/2 onion, chopped into cubes
1/2 large red bell pepper, chop into cubes
Half large yellow bell pepper, chop in cubes
1 medium tomato, slice into cubes
1 zucchini, slice into cubes
1/2 small eggplant, chop into cubes
Directions
1. Heat up your air fryer to 400 F.
2. Place zucchini, onions, bell peppers, tomato and eggplant into a bowl. Add garlic, cayenne pepper, oregano, basil, pepper and salt. Mix until well coated. Drizzle in vinegar, wine and oil, mixing everything to coat with the vegetables.
3. Transfer the mix vegetable to baking dish that fits in the air fryer basket. Cook at 400 F for 8 minutes. Stir and cook more for 8 minutes. Stir once more and keep cooking for 10 to 15 minutes extra, stir at 5 minutes intervals until tender. Let rest inside the air fryer five minutes after the air fryer is off before serving.
NUTRITION per servings
Calories: 79 g
Carbohydrates: 10.2 g
Fat: 3.8 g
Protein: 2.1 g