Air-fryer oat-crusted veggies
2
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
These air-fried veggies cook up to a light, crispy texture, with some of the onion and pepper rings reaching almost chip–level crunchiness. We love using instant oats as the breading - no need to pulse them in a food processor.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Egg, whole, raw
1 large, raw
Parmesan Cheese
25 g
Dried Mixed Herbs
1 teaspoon(s), Italian
Salt
½ teaspoon(s)
Porridge oats
2 serving(s)
Red onion
1 medium, separated into rings
Red pepper
1 medium, sliced into rings
Courgette
1 medium, cut diagonally into 8 slices
Tomato based pasta sauce
125 g, warmed
Instructions
1
In a large bowl, whisk together the egg and 1 tbsp water. In a shallow bowl, stir together the Parmesan, Italian seasoning, salt, and oats. Place the vegetables in the large bowl with the egg mixture; toss well to coat. Remove half of the vegetables from the egg mixture and toss them in the oat mixture, pressing gently to coat.
2
Preheat an air fryer, if necessary, to 200°C. Mist the air fryer basket with cooking spray. Arrange the oat-coated vegetables in the basket, stacking them to promote as much air flow as possible. Air-fry for 10 mins until the coating is crisp. Repeat the process with the remaining vegetables. Serve with the tomato sauce.
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