Air Fryer Roasted Vegetables with Gremolata and Red Pepper Aioli Recipe

Cook Time: 15 minutes

Ingredients

This recipe yields 4 servings. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 1 medium zucchini, cut into 1/4-x3-inch pieces
• 1 medium summer squash, sliced 1/4 inch thick
• 1 (8-ounce) package cremini mushrooms, halved or quartered if large
• 3/4 cup cauliflower florets
• 6 mini bell peppers, any color
• 2 teaspoons vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup chopped fresh parsley
• 2 teaspoons minced fresh garlic
• 2 teaspoons lemon zest

Red Pepper Aioli

• 1/2 cup mayonnaise
• 2 tablespoons chopped jarred roasted red peppers, drained
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon minced fresh garlic

Directions

Step 1: Preheat the air fryer to 360F (180C).

Step 2: In a bowl, combine zucchini, summer squash, mushrooms, cauliflower, bell peppers, oil, salt, and black pepper. Toss the vegetables to coat evenly.

Step 3: Arrange the vegetables in an even layer in the air fryer basket. If needed, work in batches to avoid overcrowding.

Step 4: Cook the vegetables, turning them halfway through, until tender. This should take around 10 minutes.

Step 5: Meanwhile, prepare the gremolata by stirring together parsley, garlic, and lemon zest in a small bowl.

Step 6: For the red pepper aioli, combine mayonnaise, roasted red peppers, olive oil, red wine vinegar, and garlic in a separate small bowl and stir to mix.

Step 7: Once the vegetables are done, top them with the gremolata and serve with the red pepper aioli on the side.

Nutrition Facts (per serving)

Calories	Total Fat	Saturated Fat	Cholesterol	Sodium	Total Carbohydrates	Dietary Fiber	Total Sugars	Protein	Vitamin C	Calcium	Iron	Potassium
304	27g	4g	12mg	323mg	13g	4g	7g	4g	103mg	68mg	2mg	754mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Note: Nutrient information is based on available data, and is not available for all ingredients.

History and Origin of Air Fryer Roasted Vegetables with Gremolata and Red Pepper Aioli

The concept of roasting vegetables is centuries old, tracing back to ancient Mediterranean and European cuisines where seasonal vegetables were cooked over open flames or in stone ovens. The use of an air fryer, however, is a modern twist that emerged in the early 21st century. Invented in 2010 by Philips, the air fryer was designed to mimic deep-frying while using significantly less oil, offering a healthier alternative. Combining air frying with traditional Italian garnishes like gremolatamade from parsley, garlic, and lemon zestbridges contemporary cooking technology with classical flavors, creating a dish that is both modern and rooted in culinary tradition.

Regional Characteristics

This recipe is an excellent example of fusion cuisine. The vegetableszucchini, summer squash, mushrooms, cauliflower, and mini bell peppersare staples in American kitchens but also reflect Mediterranean influences. Gremolata is a classic Italian condiment, often paired with osso buco or roasted meats, while red pepper aioli has roots in Provenal and Spanish culinary traditions. Together, these elements create a dish that represents the versatility of American cooking, which frequently incorporates ingredients and techniques from around the world.

Distinctions from Similar Dishes

Unlike simple roasted vegetables, this recipe combines two distinct accompaniments: gremolata and red pepper aioli, enhancing both flavor and visual appeal. While traditional roasted vegetables might rely solely on olive oil, salt, and pepper, this version introduces tangy and aromatic layers. The air fryer method differentiates it further by producing a crisp exterior while maintaining tender interiors, which is often harder to achieve in conventional oven roasting without using excessive oil or extended cooking times.

Typical Serving Context

Air fryer roasted vegetables with gremolata and red pepper aioli are versatile in presentation. They are often served as an appetizer at dinner parties, a side dish alongside roasted meats or fish, or even as a light vegetarian main course. The bright colors and aromatic toppings make them suitable for festive gatherings or casual family meals alike. In restaurants, this dish is commonly found on menus emphasizing healthy, plant-forward, or Mediterranean-inspired cuisine.

Interesting Facts

• The word "gremolata" comes from the Italian verb gremolare, meaning "to crush," referring to the finely chopped herbs and aromatics.
• Air fryers cook by circulating hot air around the food at high speed, which can reduce oil consumption by up to 80% compared to traditional frying methods.
• The red pepper aioli can be customized by adding smoked paprika or chipotle for a smoky flavor profile, making it a versatile condiment beyond just roasted vegetables.
• Using an air fryer can preserve more vitamins in vegetables, such as vitamin C and carotenoids, because of the shorter cooking time and lower exposure to high heat compared to conventional roasting.
• The combination of gremolata and aioli allows for a balance of acidity, herbaceousness, and richness, demonstrating how simple ingredients can create complex flavor layers.

FAQ about Air Fryer Roasted Vegetables with Gremolata and Red Pepper Aioli Recipe