Ingredients:

  • 2 cups broccoli florets
  • 2 medium bell peppers (1 red, 1 yellow), sliced into 1-inch squares
  • 1 medium zucchini, halved lengthwise and sliced into thick half-moons
  • 0.5 large red onion, cut into thick petals
  • 1 cup baby potatoes, quartered
  • 1.5 tbsp avocado oil
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.75 tsp kosher salt
  • 0.5 tsp coarse black pepper
  • 1 tsp lemon juice

Instructions:

  1. Quarter the 1 cup baby potatoes into uniform pieces. Note: Potatoes take the longest to cook, so keep them small to ensure they finish at the same time as the softer veg.
  2. Slice the 2 bell peppers and 1 zucchini into thick pieces. Note: If you cut them too thin, they will shrivel into nothing before the potatoes are soft.
  3. Set your air fryer to 400°F (200°C) and let it run empty for 3 minutes. Wait until you feel the heat radiating from the vent before adding food.
  4. In a large bowl, combine all vegetables with the 1.5 tbsp avocado oil and spices. Toss until the broccoli heads look slightly damp from the oil.
  5. Transfer the mixture to the air fryer. Listen for a faint sizzle as the potatoes hit the hot basket surface.
  6. Cook for 6 minutes. Note: This initial blast sets the exterior crust on the high moisture vegetables like zucchini.
  7. Open the basket and give it a vigorous shake. Check for 'hot spots' where some peppers might be browning faster than others.
  8. Cook for another 6 minutes until the broccoli edges are charred and the potatoes are golden.
  9. Remove the vegetables and immediately drizzle with the 1 tsp lemon juice. Breathe in the bright, citrusy aroma as it hits the hot veggies.
  10. Let the vegetables sit in a bowl for 2 minutes before serving. Note: This allows the internal steam to redistribute, so the centers become buttery soft.