Delicious Roasted Vegetable Salad
How to Make Roasted Vegetable Salad Using an Air Fryer
Enjoy seasonal eggplant and zucchini to your heart’s content with this delicious roasted vegetable salad recipe. Roasting reduces moisture, allowing you to eat more! This is a perfect way to savor the natural sweetness of fresh, seasonal ingredients with minimal effort.
Salad Ingredients- 1 Zucchini
- 2 Eggplants
- 2 Tbsp Cooking Oil (Olive oil or your preferred cooking oil)
Dressing- Balsamic Dressing (store-bought or homemade)
- Balsamic Dressing (store-bought or homemade)
Cooking Instructions
Step 1
First, wash the 2 eggplants, trim off the stems, and then slice them diagonally about 1cm thick. Slicing them not too thin will help maintain a pleasant texture after roasting.
Step 2
Next, wash the 1 zucchini, trim the ends, and slice it into similar 1cm thick half-moon or round shapes, just like the eggplant. Honestly, I find zucchini even more delicious than eggplant when roasted, as it develops a lovely sweetness! Place the sliced eggplants and zucchini into a resealable plastic bag. Add 1-2 tablespoons of olive oil or your preferred cooking oil. Seal the bag tightly and gently shake it to ensure the vegetables are evenly coated with oil.
Step 3
Prepare your air fryer basket. Arrange the oiled eggplant and zucchini slices in a single layer in the basket. It’s okay if they overlap slightly, but try to keep them from being too crowded for more even cooking.
Step 4
Set the air fryer to 200°C (400°F) and the cooking time to 20 minutes. About halfway through the cooking process, around the 10-minute mark, carefully pull out the basket and give the vegetables a gentle toss to ensure they cook evenly. Eggplant tends to cook a bit faster than zucchini, so if your eggplant looks done earlier, you can remove it first and continue cooking the zucchini.
Step 5
Once the vegetables are roasted to a nice golden-brown color, which should take about 20 minutes, carefully remove them from the air fryer and arrange them attractively on a serving plate. They are best served warm!
Step 6
Drizzle your chosen dressing over the warm roasted vegetables. I personally love the sweet and tangy flavor of balsamic dressing and used a store-bought version. However, feel free to make your own homemade balsamic dressing! If balsamic isn’t your preference, a savory oriental dressing or a zesty lemon vinaigrette would also pair beautifully.
Step 7
Now it’s time to enjoy your delicious roasted vegetable salad! The tender eggplant, the slightly chewy zucchini, and the concentrated natural sweetness of the vegetables create a wonderfully satisfying dish. It makes a fantastic light meal or a delightful side dish. Enjoy your flavorful creation!
