Air Fryer Dilly Roasted Japanese Eggplant and Squash
Ingreadient
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1 Japanese eggplant, sliced into 1/4-inch rounds
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1 yellow squash, sliced into 1/4-inch rounds
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1/3 cup oil and vinegar salad dressing, such as Newman's Own® Classic Oil and Vinegar Salad Dressing
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1/2 teaspoon freeze-dried dill
Direction
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Preheat an air fryer to 400 degrees F (200 degrees C).
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Place eggplant and squash rounds into a large mixing bowl. Add salad dressing and dill. Toss until evenly combined.
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Place veggie mixture into the basket of the air fryer. Cook 4 minutes, shake, and cook 4 minutes more.
