- Preheat air fryer to 400F
- Cook prepared veggies (see notes below) for 18 minutes
- Shake and stir veggies at 5, 10 and 15 minutes
Using an air fryer you can cook up perfectly charred veggies in a fraction of time compared to using a skillet. It’s also a lot less messy from sputtering hot oil too!
In the above picture I used:
- Half of one (huge) red onion
- One red bell pepper
- One green bell pepper
- Two large jalapenos
I thinly sliced the peppers and onion and threw the jalapenos with them into a large mixing bowl. Over the veggies, for a couple tablespoons canola oil. Lastly add some salt and your favorite blend of fajita spices. Me…I like to add a good heaping of these:
- garlic powder
- onion powder
- smoked paprika (essential!)
- ground coriander
Using a wooden spoon, stir the veggies in the oil and spices together until coated well all over.
I found the above veggies filled my 5.8QT Cosori half full in their raw state. They cooked down to about half that size at the end. If you decide to use more veggies, bear that in mind (as well as the overall size of your air fryer).
These air fried vegetables could happily stand to cook just a little longer if you wanted more carbonization and char. They refrigerate quite well and reheat in the microwave the next day for round two as well!