Veal keftas with roasted vegetables and yogurt sauce with chives
Ready to Cook
2 packages of Fontaine Family veal kefta
1 eggplant, cut into 2 cm cubes
3 zucchinis, cut into 1 cm slices
75 mL (1/3 cup) olive oil
15 mL (1 tbsp.) couscous spices or Moroccan spice blend "Ras Ell Hanout"
Salt and pepper to taste
12 mini-pitas, store-bought
250 mL (1 cup) plain Greek yogurt
60 mL (1/4 cup) chopped chives
Zest and juice of one lime
Preheat oven to 220°C (425°F).
Lightly oil a large baking sheet and place keftas, cherry tomatoes, eggplant and zucchini on top. Drizzle with olive oil, spices and season with salt and pepper. Mix well, taking care not to break up the keftas.
Bake for 30 minutes, placing the mini-pitas in the oven 5 minutes before the end of the cooking time.
Meanwhile, mix yogurt with chives, lime juice and zest. Serve with keftas and pita bread.
Tips and Tricks
For ease of cleaning, line the baking sheet with parchment paper before assembly.