Traditional ratatouille vegetables, such as zucchini, are mixed with Italian herbs then air-fried to create a quick and easy side dish that is nutritious and delicious. Using an air fryer keeps the vegetables from getting soggy without using too much oil. You will need the baking accessory or an adaptable baking dish to use inside the air fryer basket.

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Recipe Summary

prep:
25 mins
cook:
25 mins
additional:
5 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an air fryer to 400 degrees F (200 degrees C).

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  • Place eggplant, zucchini, tomato, bell peppers, and onion in a bowl. Add cayenne pepper, basil, oregano, garlic, salt, and pepper. Mix well to distribute everything evenly. Drizzle in oil, wine, and vinegar, mixing to coat all the vegetables.

  • Pour vegetable mixture into a baking dish and insert into the basket of the air fryer. Cook for 8 minutes. Stir; cook for another 8 minutes. Stir again and continue cooking until tender, stirring every 5 minutes, 10 to 15 minutes more. Turn off air fryer, leaving dish inside. Let rest for 5 minutes before serving.

Nutrition Facts

79 calories; protein 2.1g 4% DV; carbohydrates 10.2g 3% DV; fat 3.8g 6% DV; cholesterolmg; sodium 47.6mg 2% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
02/08/2020
WOW - this is definitely a HOME RUN!!! I shared the recipe with my family who are also full-blooded Italians and we absolutely loved it! Thank you for sharing such a GREAT recipe, Melanie. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/04/2019
Flavorful easy. I found it to be a bit soggy so next time I will add the tomatoes in during the last 5 minutes. This was great over pasta Read More
Rating: 5 stars
02/07/2020
WOW - this is definitely a HOME RUN!!! I shared the recipe with my family who are also full-blooded Italians and we absolutely loved it! Thank you for sharing such a GREAT recipe, Melanie. Read More