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Ingredients30 m servings 105
Original recipe yields 4 servings (3 1/2 cups)
- Preheat the oven to 200 degrees F (95 degrees C).
- Cut eggplant slices into wedges and place in a large bowl. Add zucchini, summer squash, mushrooms, tomatoes, olive oil, garlic, oregano, and salt; toss to combine. Place vegetables in a single layer in the air fryer basket, working in small batches if necessary.
- Cook vegetables in the air fryer at 360 degrees F (182 degrees C) for 5 minutes. Stir, and continue to cook until tender and edges turn golden brown, about 5 minutes more. Transfer vegetables to a baking pan and place in the preheated oven to keep warm while cooking remaining vegetables.
- Sprinkle vegetables with lemon zest before serving.
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Per Serving: 105 calories; 7.1 8.9 2.4 0 256 Full nutrition
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