Ingredients
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½ small eggplant, cut into cubes
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1 zucchini, cut into cubes
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1 medium tomato, cut into cubes
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½ large yellow bell pepper, cut into cubes
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½ large red bell pepper, cut into cubes
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½ onion, cut into cubes
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1 fresh cayenne pepper, diced
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5 sprigs fresh basil, stemmed and chopped
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2 sprigs fresh oregano, stemmed and chopped
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1 clove garlic, crushed
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salt and ground black pepper to taste
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1 tablespoon olive oil
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1 tablespoon white wine
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1 teaspoon vinegar
Directions
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Preheat an air fryer to 400 degrees F (200 degrees C).
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Place eggplant, zucchini, tomato, bell peppers, and onion in a bowl. Add cayenne pepper, basil, oregano, garlic, salt, and pepper. Mix well to distribute everything evenly. Drizzle in oil, wine, and vinegar, mixing to coat all the vegetables.
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Pour vegetable mixture into a baking dish and insert it into the basket of the air fryer. Cook for 8 minutes. Stir; cook for another 8 minutes. Stir again and continue cooking until tender, stirring every 5 minutes, 10 to 15 minutes more. Turn off the air fryer, leaving the dish inside. Let rest for 5 minutes before serving.
Nutrition Facts (per serving)
79 | Calories |
4g | Fat |
10g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 79 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 3% |
Sodium 48mg | 2% |
Total Carbohydrate 10g | 4% |
Dietary Fiber 3g | 12% |
Total Sugars 5g | |
Protein 2g | 4% |
Vitamin C 98mg | 109% |
Calcium 36mg | 3% |
Iron 1mg | 5% |
Potassium 425mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.