Air Fryer Ratatouille: A Vegetable Delight
A colorful and healthy dish combining fresh vegetables, perfect for a light meal or side.
Ingredients
- 1 large eggplant diced into small cubes
- 1 large zucchini sliced into half-moons
- 1 large bell pepper diced
- 1 large onion chopped
- 2 cloves garlic minced
- 1 can diced tomatoes with juices
- 2 tablespoons olive oil for drizzling
- 1 teaspoon dried thyme for flavor
- 1 teaspoon salt to taste
- 0.5 teaspoon black pepper to taste
- 1 tablespoon fresh basil chopped, for garnish
Instructions
- Preheat the air fryer to 380 degrees Fahrenheit.
- In a large bowl, combine diced eggplant, zucchini, bell pepper, onion, and minced garlic.
- Add the canned diced tomatoes (with juices), olive oil, dried thyme, salt, and black pepper to the vegetable mixture.
- Toss everything together until all vegetables are evenly coated with the oil and seasonings.
- Transfer the vegetable mixture to the air fryer basket, spreading it out evenly.
- Air fry for 20 minutes, shaking the basket halfway through to ensure even cooking.
Notes
Serve warm, garnished with fresh basil. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer for best results.