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How to Air Fry vegetables for perfect results – vol.3

We’ve covered green veg, and tested white veg, now for our third instalment of Air Fry Veg 101  we bring you Reds & Purples!

There is alot of research into how eating red/purple veg can improve your health, due to the antioxidant properties of anthocyanin found in red and purple vegetables. In volume 3 of our air frying veg guide we bring you aubergine, beetroots, pepper & onions and tomatoes.

As always recommended, follow the cooking instructions carefully and if necessary, work in batches for best results rather than overcrowding the basket.

Beetroot

  1. Top and tail the beetroot, then peel, and cut into quarters or eighths depending on the size. 
  2. Toss to coat in a little oil, salt and pepper.   
  3. Add to the air fryer basket, keeping the beetroot in a layer no more than 2cm deep. 
  4. Select Air Fry, set the temperature to 185°C and the time to 15-18mins until cooked through and easily pierced with a knife. 
  5. Shake the basket half way through cooking, 

Chefs tip: Once roasted toss the beetroot in fresh thyme, and reduced balsamic vinegar. Serve spooned over a swoosh of Greek yogurt, or whipped feta, seasoned with salt and pepper. Finish with a drizzle of olive oil.  

Peppers & Onions

  1. Toss to coat in a little oil, salt and pepper. 
  2. Add to the air fryer basket, keeping the peppers and onion in a layer no more than 2cm deep. 
  3. Select Air Fry, set the temperature to 185°C and the time to 10-13mins (depending on how soft you like your peppers/onions) 
  4. When prompted to turn food, give the basket a shake.  

Chefs Tip: These peppers and onions make a great base for fajitas! Check our Air Fryer Fajita Recipe.

Aubergine

  1. Slice the aubergine into 1cm thick rounds. 
  2. Place the aubergine slices on a cooling rack or into a colander, and sprinkle with each slice with a little salt to draw out any bitter juices. Set aside for 8 minutes, then pat dry with kitchen roll.  
  3. Brush the slices with oil, then place in a single layer in the air fryer basket.
  4. Select Air Fry, set the temperature to 195°C and set the time to 10mins.  
  5. When prompted to turn food, flip the aubergine over. 

Chefs Tip: Add your crispy gooey aubergine slices to a supermarket curry base (we love korma), along with a tin of drained chickpeas, for a quick and wholesome week night meal. Serve with shop bought naan, and a little seasoned yogurt. Delicious. 

Tomatoes

  1. Wash tomatoes, remove stems and simply slice down the middle.  
  2. Drizzle with oil and season with salt and pepper.  
  3. Add the tomatoes to the basket, keeping in one layer. 
  4. Select Air Fry, set the temperature to 185°C and the time to 15mins for small sized tomatoes, and 20 minutes for larger ones.  

Chefs tip: Before air frying, top your tomatoes with sliced garlic, and fresh thyme, then air fry directed. These can be blended into a delicious soup with a little crème fraiche, or served as part of an English breakfast.

What’s your favourite veg to air fry?  

Comment below and let us know what you’d like us to test next!

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