Ratatouille
Serves 4
¼
cup olive oil
1 medium eggplant, peeled and diced into 1-inch cubes
1 medium zucchini, diced into 1-inch cubes
1 red bell pepper, diced
1 small sweet onion, diced
8 grape tomatoes halved
3 cloves garlic, smashed
2 teaspoon fresh thyme leaves
1 teaspoon sea salt
½
teaspoon fresh ground pepper
Place all the ingredients in a large bowl and toss well to cover with oil and
seasoning.
Let marinate for at least 15 minutes.
Place all the vegetables in the air fryer. Set temperature to 400 degrees
and set timer for 5 minutes.
When cooking time is complete, toss the vegetable mixture with tongs and
set timer for 10 minutes longer.
Serve hot or cold.
Roasted Corn on The Cob
Serves 4
4 ears corn, husks and silks removed
2 tablespoons butter, softened
½
teaspoon salt
Aluminum foil
Wash corn and dry.
Cut pieces of foil to cover each ear of corn.
Divide the butter
½
tablespoon per ear and rub corn well with butter and
sprinkle with salt.
Wrap well with foil.
Place corn in the air fryer, set temperature to 400 degrees and set the timer
for 10 minutes.
When cooking time is complete, turn each ear of corn over and cook for an
additional 10 minutes.
