Ingredients
- 2 zucchini medium
- 1 eggplant aubergine, medium
- 2 bell peppers medium; red, orange, or yellow
- 4 tbsp fresh basil pesto preferably homemade. Don’t be intimidated by making pesto; it’s really easy and takes only 5 minutes.
- 1 burrata 8 oz / 225 g ball
- salt to taste
- 1/4 tsp ground black pepper or to taste
- 1/2 tsp Italian seasoning
- 1 tbsp olive oil for the air frying. If oven-roasting the veggies, increase to 2 tbsp.
- fresh basil leaves optional, for garnish
Instructions
- Cut the veggies into bite-sized pieces. So that we have equal cooking time for all the veggies, we’ll cut the eggplant into smaller bits (3/4 inch) and the zucchini into larger ones (about 1-inch, as the zucchini cooks faster). For peppers, we want them soft and slightly charred on the edges, so we’ll also cut in smaller bits (3/4-inch).
- Season the veggies. Toss the veggies with salt, pepper, Italian dried herb seasoning, and oil.
- Air Fry. Preheat the air fryer to 400°F (200°C). Air fry in the preheated air fryer, tossing every 5 minutes, until the veggies are slightly charred on the edges and tender on the inside. The total time it takes will vary depending on your air fryer, the size of the veggies, and how cooked you like the veggies to be. For the size pictured below in a dual air fryer, it takes 18 minutes. If you have a smaller air fryer, you could cook the veggies in 2 batches.Once the veggies are cooked, take a couple of pieces and let them cool, then taste and adjust the salt for all the veggies to your taste. Transfer them to a serving platter or shallow bowl.
- Plate and top the veggies with fresh burrata and pesto. For the burrata, you can score it into 4 pieces so it’s easier to divide at the table. Optionally, garnish with fresh basil leaves.
Notes
Oven-Roasting the Veggies. If you don’t have an air fryer and want to make this recipe, simply roast the vegetables in the preheated oven at 425°F (220°C) until tender on the inside and a little charred on the outside.