Why this fits a family on a budget
Using seasonal vegetables and pantry staples like white rice and broth keeps the total cost around $2.25 per serving, fitting comfortably within the weekly budget. The air fryer cuts roasting time dramatically so everything is on the table in 40 minutes with minimal hands-on effort.
• 2 medium zucchini
• 1 large red bell pepper
• 1 medium red onion
• 1 cup cherry tomatoes
• 0.5 cup Kalamata olives
• 4 tbsp olive oil
• 2 tsp dried oregano
• 1 tsp garlic powder
• 0.5 tsp dried thyme
• 1 tsp salt
• 0.5 tsp black pepper
• 1 whole lemon
• 1.5 cups long-grain white rice
• 3 cups vegetable broth
• 0.25 cup fresh parsley
1. Start the rice first: pour 3 cups of vegetable broth into a medium saucepan and bring to a boil over high heat.
2. Add 1.5 cups of white rice and 0.5 teaspoon of dried oregano to the boiling broth. Stir once, then reduce heat to low and cover with a lid. Cook for 18 minutes — do not lift the lid during this time.
3. While the rice cooks, preheat your air fryer to 400°F for 3 minutes.
4. Cut the zucchini into half-inch rounds, slice the red bell pepper into 1-inch strips, and cut the red onion into wedges. Place all cut vegetables and the whole cherry tomatoes into a large bowl.
5. Drizzle the vegetables with 4 tablespoons of olive oil. Add the dried oregano, garlic powder, dried thyme, salt, and black pepper. Toss everything with your hands or a spoon until the vegetables are evenly coated.
6. Transfer the seasoned vegetables to the air fryer basket in a single layer — work in two batches if needed to avoid overcrowding, which prevents proper browning.
7. Air fry at 400°F for 12–14 minutes, shaking the basket halfway through at the 7-minute mark. The vegetables are done when their edges are lightly charred and the zucchini is fork-tender.
8. In the last 2 minutes of air frying, add the Kalamata olives to the basket so they warm through without burning.
9. After 18 minutes, check the rice — all liquid should be absorbed and the grains should be fluffy. Remove from heat and let it rest covered for 3 minutes, then fluff with a fork.
10. Chop the fresh parsley and squeeze the lemon juice over the finished roasted vegetables. Stir the parsley into the rice.
11. Serve the herbed rice pilaf in a bowl or on a plate topped generously with the air-fried Greek vegetables.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.