Preheat the air fryer to 380°F for 3 minutes.

Prepare the vegetables as listed: cut 1 large bell pepper (red or yellow) into 1 1/2‑inch pieces; slice 1 medium zucchini into 1/4‑inch rounds; cut 1 cup broccoli florets and 1 cup cauliflower florets into bite-sized pieces; halve 1 cup cherry tomatoes; cut 1/2 large red onion into 1‑inch pieces and separate the layers. Aim for uniform sizes for even cooking.

In a large mixing bowl, add the prepared vegetables plus 2 tablespoons extra virgin olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon sea salt (or to taste), and 1/4 teaspoon freshly ground black pepper. Toss until all pieces are evenly coated.

Arrange the seasoned vegetables in a single layer in the air-fryer basket; avoid overcrowding. If necessary, cook in batches so pieces are not stacked.

Air fry at 380°F for about 8 minutes total, gently shaking the basket or turning the vegetables at the halfway point (about 4 minutes).

Check for doneness — the vegetables should be tender with slightly browned edges. If needed, air fry an additional 1–2 minutes. Serve immediately.