INGREDIENTS
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 small red onion, cut into wedges
- 1 cup broccoli florets
- 1 cup cherry tomatoes
- Optional additions: carrots, cauliflower florets, or asparagus
- 2 tbsp Valèvida Organic Extra Virgin Olive Oil
- 1 tsp Italian seasoning (blend of oregano, basil, rosemary, thyme)
- ½ tsp garlic powder
- Sea salt and freshly ground black pepper, to taste
- Optional garnish: freshly grated Parmesan or minced fresh garlic (added after cooking)
STEPS
- Prep: Wash and chop all vegetables into even bite-sized pieces.
- Steam (Optional, Recommended): Lightly steam firm vegetables (bell pepper, zucchini, onion, broccoli, carrots, cauliflower) until just tender-crisp.
- Season: Place the firm vegetables in a bowl. Drizzle with Valèvida EVOO. Add Italian seasoning, garlic powder, salt, and pepper. Toss to coat.
- Cook:
Air Fryer: Preheat to 320 °F (160 °C). Cook seasoned firm vegetables for 10 minutes. Add cherry tomatoes, then continue cooking for another 8–10 minutes, shaking once.
Oven: Preheat to 350 °F (175 °C). Roast firm vegetables for 12–15 minutes. Add cherry tomatoes, then roast for another 8–10 minutes, flipping once. - Finish: Remove from heat. Garnish with Parmesan or fresh garlic after cooking. Serve warm.
Valèvida Tip ✦
Staggering the tomatoes ensures they blister beautifully without making the dish watery. For extra Mediterranean flavor, finish with a sprig of fresh rosemary or oregano.
Health Note ✦
By keeping the air fryer at 320 °F and the oven at 350 °F, this recipe preserves EVOO’s beneficial polyphenols while still delivering roasted flavor and texture.
FREQUENTLY ASKED QUESTIONS
- Can I double the recipe? Yes—just cook in batches to prevent crowding.
- What if I only have table salt? Use slightly less since table salt is finer than kosher salt.
