Air Fryer or Oven Roasted Vegetables – Quick and Healthy Side Dish
A colorful and flavorful vegetable side dish, quickly cooked in an air fryer or oven, perfect to accompany any main course.
Steps
- 1
Cut large mushrooms in halves or quarters. Slice zucchini into thick rounds, bell peppers into large pieces, carrot into rounds, and celery into cubes. Cut red onions into quarters. Leave cherry tomatoes and garlic cloves whole.
- 2
In a large bowl, mix all vegetables. Drizzle with olive oil and season with salt, pepper, fresh thyme, and optionally other spices. Toss well to coat evenly.
- 3
Air fryer method: Transfer seasoned vegetables to the air fryer basket. Cook at 200°C (400°F) for 30 minutes, shaking or stirring twice (every 10 minutes) for even browning.
- 4
Oven method: Preheat oven to 200°C (400°F). Spread vegetables in a single layer on a baking sheet. Roast for 35–40 minutes until lightly caramelized and tender.
- 5
Serve immediately, hot. They are a perfect side for meat, fish, or tofu, or can be a main dish with a fresh salad and crusty bread.
Shopping list
250g fresh mushrooms, 1 zucchini, 1-2 colorful bell peppers, 200g cherry tomatoes, 1 carrot, 1 thick slice celeriac, 2 red onions, 7-8 garlic cloves, 50g olive oil (approx. 3.5 tbsp), a few sprigs fresh thyme, salt, black pepper, optional seasonings (granulated garlic, dried onion flakes, sunflower seeds)
Recipe story
This crispy vegetable recipe draws its roots from the ancient Roman tradition of grilling vegetables over embers to preserve their color and flavor. In the Middle Ages, at the royal courts of France, quick vegetable side dishes were served alongside roasts. Over time, the method has been perfected, and today the air fryer offers a modern, fast alternative.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Thyme
In ancient Rome, thyme was burned in temples to purify the air and ward off evil spirits, and Roman soldiers added it to their baths to strengthen their courage. In the Middle Ages, noble ladies embroidered thyme on knights' scarves as a symbol of bravery. The ancient Greeks used it in baths and temples, and its name derives from the Greek 'thymos', meaning 'courage'.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
Cloves
Cloves, the dried buds of the exotic Syzygium aromaticum tree, were one of the most prized spices of the ancient world, often called 'aromatic gold'. In the Middle Ages, Venetian merchants controlled the clove trade, bringing them from the Maluku Islands, the only place they grew, and selling them at exorbitant prices in Europe.
Tomato
Although today the tomato is indispensable in global cuisine, it was long viewed with suspicion in Europe, considered a toxic ornamental plant. It wasn't until the 19th century that Italian immigrants popularized it in the United States, turning it into an iconic ingredient of Mediterranean cuisine. Native to South America, the tomato was domesticated in Mexico and brought to Europe by Spanish conquistadors.
Carrot
The carrot, known in antiquity as a medicinal remedy rather than a vegetable, was originally purple or white. It wasn't until the 17th century that Dutch breeders developed the orange variety, honoring the House of Orange.
Zucchini
Although today we associate them with light summer cuisine, zucchini were first cultivated in ancient Mexico over 7,000 years ago. They were brought to Europe by Spanish explorers in the 16th century.
Mushrooms
Mushrooms have been used for thousands of years in cuisines worldwide, from ancient China to classical Greece. In ancient Egypt, they were considered food for royalty, and the Romans called them 'food of the gods'.
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