Fragrant vegetable stew in an air fryer

Cut the zucchini or courgette (200 g) into half circles. Slice the onion (100 g) into feathers, and the carrot (80 g) into thin rounds. Remove the seeds from the bell pepper (150 g) and cut it into strips or cubes. Remove the seeds from the chili (5 g) and slice it into thin rounds if you want to make the stew spicier.

Score the tomatoes (360 g) with a cross, pour boiling water over them for 1 minute, then cool them in cold water, peel off the skin, and cut into large wedges. Finely chop the parsley (6 g) and garlic (6 g).

Preheat the air fryer to 190 °C. Place the onion in a baking dish, drizzle with olive oil (30 g), mix, and cook for 10 minutes, stirring halfway through.

Add the zucchini, carrot, bell pepper, chili, and tomatoes to the onion. Sprinkle with Italian herbs (2 g), season with salt and pepper, and mix. Pour in the prepared vegetable broth (150 g).

Bake the vegetables in the air fryer at 190 °C for another 18 minutes, stirring halfway through. The vegetables should be soft but still have a slight crunch.

Drizzle the finished stew with lemon juice from a lemon (15 g), and sprinkle with parsley and garlic. Serve warm as a standalone vegetable dish or as a side dish.