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2 medium zucchini, cut into half-moons
1 large head broccoli, cut into florets
2 bell peppers, cut into 1-inch pieces
2 tbsp olive oil
1 tsp garlic powder
½ tsp paprika
Salt and black pepper to taste
Cut all vegetables into similar-sized pieces for even cooking.
Toss vegetables with olive oil, garlic powder, paprika, salt, and pepper in a large bowl.
Add veggies to Ninja Crispi basket — they can all go in together, they shrink down.
Air fry at 375°F for 18–20 minutes, shaking basket halfway through.
Tender with slightly charred edges. Add 3–4 minutes if you prefer more char.
Preheat oven to 425°F. Line a large sheet pan (or two) with foil for easy cleanup.
Cut all vegetables into similar-sized pieces and spread in a single layer across the pan — do not pile or crowd. Use two pans if needed.
Drizzle with olive oil, sprinkle with garlic powder, paprika, salt, and pepper. Toss directly on the pan.
Roast at 425°F for 25–30 minutes, flipping once halfway through at the 15-minute mark.
Veggies are done when edges are browned and caramelized. Add 5 more minutes if you want more char. Ninja Crispi vs. Oven — When to Use Which
Ninja Crispi: Better texture, crispier edges, done faster. Best for a normal week batch.
Oven: Use when you need a bigger volume — double or triple the recipe for a large batch. Less active, just flip once and walk away.
Both methods use the same ingredients, seasoning, and storage rules. Meal Prep Notes
Store in airtight container in the fridge for up to 4 days .
Reheat in Ninja Crispi at 375°F for 5–6 minutes .
Pairs with everything — chicken, shrimp, eggs, stir-fry.
Swap in yellow squash, asparagus, or cauliflower as needed.
Ninja Crispi · Protein
Roasted Veggies
Serves: 2 | Calories: ~400 per serving
Gout-friendly: ★★★☆☆
Fatty Liver-friendly: ★★★☆☆
← Recipes Ninja Crispi or Oven · Veggie · Batch Cook