Ingredients4 garlic cloves, unpeeled1½ cups broccoli florets1 cup cauliflower florets1 red capsicum, cut into 4cm pieces1 red onion, peeled and cut into eighths¼ cup extra virgin olive oil, plus extra for drizzling½ tsp smoked paprika½ tsp vegetable stock powdersalt and pepper, to season2 sprigs rosemary½ cup crumbled fetaMethodStep 1Combine the garlic, broccoli, cauliflower, capsicum and onion together in a large bowl, then add the olive oil, smoked paprika and vegetable stock powder and season well with salt and pepper.Step 2Transfer to the basket of an air fryer, place the rosemary sprigs on top and cook for 15 minutes at 200C until the vegetables are very well browned. Transfer to a serving plate and scatter with the feta. Drizzle with a little extra olive oil and serve.
Adam Liaw’s air-fryer roast vegetables with rosemary and feta
There’s no need to overthink these Mediterranean roast vegies. Just throw them in the air-fryer and let it do its thing.
126 words~1 min read
