Air Fried Veggies

Written By Judy Doherty, MPS, PCII

 

Air Fried Vegetables

Air frying is a delicious way toenjoy broccoli, asparagus, and summer squash.

  • Air Fryer
  • 1 head Broccoli (cut in small segments)
  • 1 bunch Asparagus (trimmed)
  • 1 tsp Olive oil (extra virgin)
  • 1 each Lemon (cut in 6 wedges)
  1. Trim the veggies. If you are using items like zucchini or summer squash, cut them in sticks. Otherwise for broccoli you can use small pieces or cut in quarters. Toss in olive oil. Place in a single layer in an air fryer (or use oven broiler). Cook until crisp tender and lightly charred on the outside. We like to serve these veggies with dinner or as an appetizer with toast, fresh lemon, and a little light mayonnaise.

We pickled some red onions by slicing them and adding a little white vinegar to them. After an hour they became very delicious and turned a pink color. This makes a great garnish for your air-fried veggies.

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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