Vegetable pan from the air fryer

Ingredients for 1 servings:

• 1 bell pepper(s)
• 1 zucchini
• 1 carrot(s)
• 200 g mushrooms
• 2 potatoes
• 1 onion(s), red
• 2 garlic cloves
• 1 rosemary sprig(s)
• 2 tbsp rapeseed oil
• salt and pepper
• 1 tsp herbs, Italian, if desired

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cut the bell pepper into larger pieces, the zucchini into half-moons, and the carrot into sticks. Halve or quarter the mushrooms depending on their size, and cut the potatoes into roughly 1.5 cm cubes. Finely chop the rosemary sprigs and quarter the onion. Place the chopped vegetables in a bowl, add the canola oil, crushed garlic, rosemary, salt, and pepper, and mix well. Then bake the vegetables in the air fryer or in the oven at 165°C for about 20 minutes, until crispy and golden brown.