Ingredients
1 small summer squash, trimmed and sliced into 1/4"-thick rounds
1 small zucchini, trimmed and sliced into 1/4"-thick rounds
1 small red bell pepper, stemmed, seeded, and cut into 1" pieces
2 tsp. extra-virgin olive oil
1 tsp. finely chopped fresh rosemary
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 c. grated Parmesan, plus more for serving
Chopped fresh parsley, for serving
Preparation
Step 1In a large bowl, toss squash, zucchini, bell pepper, oil, rosemary, salt, and black pepper. Scrape vegetable mixture into an air-fryer basket; reserve bowl. Cook at 400° until vegetables are tender and golden in spots, about 12 minutes.Step 2Return vegetables to reserved bowl and toss with Parmesan.Step 3Divide vegetables among plates. Top with parsley and more Parmesan.
The word “primavera” means spring in Italian, so traditionally “alla primavera” meant in the style of spring. The ingredients in this roasted vegetable dish (and the popular pasta primavera) are more common in the summer, but don’t let that dissuade you from making the recipe whenever you can get your hands on the ingredients. Air Fryer Primavera Roasted Vegetables include summer squash, zucchini, and bell peppers. Made here in the air fryer, they become perfectly tender thanks to the device’s high-heat roasting. Air Fryer Primavera Roasted Vegetables are easy to tweak to your liking. Prefer basil? Swap in a shower of torn fresh leaves for the parsley. Looking for a sharper topping than Parmesan? Go for pecorino romano, instead. Use any leftovers for a quick personal pizza or tuck into pita with hummus and hard-cooked egg for a quick lunch.
