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Ingredients
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½ small eggplant, cut into 1/4-inch slices
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1 small zucchini, cut into 1/4-inch slices
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1 small summer squash, cut into 1/4-inch slices
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1 cup shiitake mushrooms, stemmed and sliced
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1 cup grape tomatoes
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2 tablespoons olive oil
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2 cloves garlic, minced
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½ teaspoon dried oregano
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½ teaspoon kosher salt
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1 teaspoon lemon zest
Directions
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Preheat the oven to 200 degrees F (95 degrees C).
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Cut eggplant slices into wedges and place in a large bowl. Add zucchini, summer squash, mushrooms, tomatoes, olive oil, garlic, oregano, and salt; toss to combine. Place vegetables in a single layer in the air fryer basket, working in small batches if necessary.
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Cook vegetables in the air fryer at 360 degrees F (182 degrees C) for 5 minutes. Stir, and continue to cook until tender and edges turn golden brown, about 5 minutes more. Transfer vegetables to a baking pan and place in the preheated oven to keep warm while cooking remaining vegetables.
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Sprinkle vegetables with lemon zest before serving.
Nutrition Facts (per serving)
105 | Calories |
7g | Fat |
9g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 105 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 1g | 5% |
Sodium 256mg | 11% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 3g | 11% |
Total Sugars 3g | |
Protein 2g | 5% |
Vitamin C 20mg | 23% |
Calcium 21mg | 2% |
Iron 1mg | 7% |
Potassium 345mg | 7% |
* 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.