Ingredients

1. 4 Cups of mixed Vegetables – I have used Butternut Squash Turnip, Carrots, Beetroot, and potato
2. 4 tablespoons of Olive Oil – Vegetable oil of your choice – for 1 Cup I add 1 tablespoon of Oil
3. 2-3 sprigs of Rosemary – Can be replaced with any herbs
4. 2-3 cloves of Garlic crushed – can be skipped
5. Salt to taste

Cooking Method

Step 1
Wash and rinse the vegetables. Chop them into cubes or as required. Try to cut the pieces into the same size so they roast evenly.

Step 2
Soak them in cold water for 30 minutes. Drain and discard all the water. Pat the vegetables dry on a clean muslin cloth

Step 3
Add all the vegetables to a bowl. Add oil, crushed garlic, rosemary, and salt. Give it a nice mix.

Step 4
Put the vegetables into the Impex Airfryer basket. Select the option for vegetable (120 °C – 12 minutes).