Recipe by Ninja Kitchen
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Cooking mode
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- 1 red pepper, cut in 3cm slices
- 1 yellow pepper, cut in 3cm slices
- 2 medium courgettes, cut in 2cm slices
- 1 medium red onion, peeled and petals cut in 5cm pieces
- 5 garlic cloves, peeled and minced
- 2 tbsp olive oil, divided
- Flaked sea salt, to taste
- Fresh cracked black pepper, to taste
- 1 tsp red wine vinegar
- 1 tbsp capers
- 1/4 tsp chilli flakes
- Fresh torn basil
Utensils
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Step 1
Insert crisper plate in pan and place pan in unit. Preheat unit by selecting AIR FRY, set temperature to 180°C and set time to 3 minutes. Select START/STOP to begin.
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Step 2
In a large bowl, combine red pepper, yellow pepper, courgettes, red onion, garlic, 1 tablespoon olive oil, sea salt and black pepper. Mix well.
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Step 3
Once unit has preheated, remove pan and add vegetables to crisping plate. Place pan back in unit and select AIR FRY. Set temperature to 180°C, set time for 15 minutes and select START/ STOP to begin.
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Step 4
When cooking is complete, remove pan and place cooked vegetables in a large bowl with vinegar, remaining oil, capers, chilli flakes and basil. Mix well to combine, adjusting seasoning as desired.
