Serves
Makes 4 servings
Ingredients
- 1 parsnip, peeled
- 1 red onion
- 4 small carrots, whole
- 1 zucchini
- 1 small eggplant
- ½ cup grape tomatoes, halved
- 1 stalk celery
- 1 Bell pepper (or mixture of green, yellow, red)
- 2 tablespoons cut fennel
- 2 mushrooms, sliced
- Sea salt & freshly ground black pepper
- 2 tablespoons freshly chopped dill
- 1 teaspoon fresh rosemary
- ¼ cup olive oil
- Sprinkle of balsamic vinegar
Procedure
Preheat Air Fryer to 350°F.
Cut larger vegetables into strips.
Mix vegetables with the fresh herbs, salt and pepper to taste, and olive oil to coat.
Place in small round baking dish, sprinkle with balsamic vinegar and then put in Air Fryer.
Roast for approximately 15 to 20 minutes.
