Start by prepping all your vegetables into similar-sized pieces — roughly 1 to 1.5 inches works best. Cut the broccoli into florets, slice carrots into sticks, chop the bell pepper into strips, and cut zucchini into rounds about 1/4-inch thick. Wash everything and pat completely dry with paper towels, because moisture is what prevents that crispy texture you're after.

Toss all the prepped vegetables into a large bowl and drizzle with olive oil. Use your hands or a wooden spoon to coat everything evenly — you want every piece touching that oil. This step takes maybe two minutes but makes a huge difference in how they turn out.

Sprinkle salt, black pepper, garlic powder, smoked paprika, and turmeric over the oiled vegetables. Toss everything again for about 30 seconds until the seasonings are distributed evenly and nothing looks clumpy. Don't skip the tossing part — I've made that mistake and ended up with some veggie pieces tasting amazing while others were barely seasoned.

Pour the seasoned vegetables into your air fryer basket in a single layer, working in batches if needed. Resist the urge to overcrowd — they need space for air to circulate, otherwise you'll get steamed veggies instead of crispy ones. If your basket looks packed, remove a handful and cook them separately.

Set your air fryer to 400°F and cook for 12 to 15 minutes, shaking the basket halfway through (around the 6 to 7-minute mark). The vegetables are done when the edges look golden and slightly charred, and they're fork-tender inside. You'll hear them sizzle when you shake the basket — that's the sound of things crisping up perfectly.

Carefully remove the air fryer vegetables and pour them into a serving bowl. Squeeze the fresh lemon juice over top and sprinkle with chopped parsley for brightness and a little pop of color. The acidity from the lemon really brings out the flavor and prevents them from tasting heavy.

Let everything cool for about 2 minutes before serving (they're seriously hot right out of the fryer). Taste and adjust seasoning if needed — I usually add an extra pinch of salt since it's easy to underseason veggies. Serve immediately as a side dish or let cool completely for meal prep storage.