Air-Fried Ratatouille, Italian-Style

Prep time: 15 minutes

Cooking time: 22 minutes

Serve: 1



½ small eggplant, cut into cubes

1 medium tomato, cut into cubes

½ large yellow bell pepper, cut into cubes

½ large red bell pepper, cut into cubes

½ onion, cut into cubes

1 zucchini, cut into cubes

1 fresh cayenne pepper, diced

5 sprigs fresh basil, stemmed and chopped

2 sprigs of fresh oregano, stemmed and chopped salt and ground black pepper to taste

1 tablespoon white wine

1 clove garlic, crushed

1 teaspoon vinegar

1 tablespoon olive oil



Carefully to 400°F (200 degrees C). Combine the eggplant, zucchini, tomato, bell peppers, and onion in a mixing dish. Next, combine the cayenne pepper, basil, oregano, garlic, salt, and pepper in a mixing bowl. To ensure that everything is distributed equally, combine all Ingredients in a mixing bowl.

Drizzle in the oil, wine, and vinegar and toss to cover all veggies. Place the vegetable mixture in a baking dish and place it in the air fryer basket. 8 minutes in the oven cook for another 8 minutes, stirring occasionally.

Stir once more and simmer until tender, 10 to 15 minutes more, stirring every 5 minutes. Turn off the air fryer but leave the dish inside.

Allow for a 5-minute pause before serving.