Air Fryer Vegetable Kebabs
Savor Alessia Bianchi's Air Fryer Vegetable Kebabs – a colorful array of bell peppers, onions, zucchini, eggplant, and mushrooms seasoned with olive oil, salt, pepper, and garlic powder, cooked to perfection in the air fryer. A delightful and healthy dish for any meal!
- Serves: 4 people
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
Buongiorno! Join Alessia Bianchi as she shares her recipe for vibrant Air Fryer Vegetable Kebabs. Packed with flavor and nutrients, these kebabs are a fantastic addition to any table.
Ingredients
- 1 red bell pepper, seeded and cut into 1-inch cubes
- 1 yellow bell pepper, seeded and cut into 1-inch cubes
- 1 green bell pepper, seeded and cut into 1-inch cubes
- 1 red onion, cut into 1-inch cubes
- 1 zucchini, cut into 1-inch cubes
- 1 eggplant, cut into 1-inch cubes
- 1 portobello mushroom, stem removed and cut into 1-inch cubes
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 metal or bamboo skewers, soaked in water for at least 30 minutes
Instructions
- In a small bowl, mix together the olive oil, salt, pepper, and garlic powder.
- Place the vegetables in a large bowl and brush the olive oil mixture over them, making sure they are evenly coated.
- Thread the seasoned vegetables onto the skewers, alternating between the different vegetables and making sure not to overcrowd the skewers.
- Preheat your air fryer to 400°F.
- Place the kebabs in the air fryer basket in a single layer, making sure not to overcrowd the basket.
- Cook the kebabs for 8-10 minutes, flipping halfway through, until the vegetables are tender and caramelized.
- Once the kebabs are cooked, remove them from the air fryer and serve hot. Enjoy!
That's a wrap for Alessia Bianchi's Air Fryer Vegetable Kebabs! We hope you enjoyed this colorful and nutritious dish. Whether served as a side or enjoyed as a vegetarian main course, these kebabs are sure to please. Buon appetito!
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