Roast Vegetables for the Week from the Airfryer

Name: Roast Vegetables for the Week from the Airfryer
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 300 g carrots; 300 g courgettes; 2 piece peppers (red and yellow); 2 piece red onions; 3 tbsp olive oil; 1 tsp salt; pepper to taste; 1 tsp dried oregano

A German make-ahead recipe for the whole country: colourful vegetables are roasted in one session and then stand ready for three days as a side dish or a salad. The carrots turn sweet, the peppers take on dark edges and the red onions go soft and almost caramelised. The basket roasts more strongly than the sheet in the big oven, but holds only one layer, so this quantity needs two batches.

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Cook time

35 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

150 kcal

Calories

3 g

Protein

8 g

Fat

15 g

Carbs

Ingredients

For 4 servings

Estimated cost~€1.15 · ~€0.30/serving

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Instructions

1
Peel the carrots and cut them into slices about one centimetre thick.
2
Wash the courgettes and cut them into half slices, deseed the peppers and cut them into wide strips, peel the red onions and cut them into eighths.
3
Mix the vegetables in a bowl with the olive oil, the salt, the pepper and the dried oregano, keeping the carrots separate.
4
Preheat the airfryer to 190 °C.
5
Start with the carrots alone, in a single layer with space between them, and do not stack anything; roast larger amounts in two batches. Pre-roast at 190 °C, as carrots need longer than the rest of the vegetables.
6
Add the remaining vegetables, spread everything out in a single layer again and carry on roasting at 190 °C.
7
Pull out the basket and shake it vigorously so that the vegetables change places, then finish roasting at 190 °C until the edges are dark and the carrots are soft.
8
Leave the vegetables to cool completely uncovered and only then put them into the fridge covered, where they keep for three days.