Veal keftas with roasted vegetables and yogurt sauce with chives

Ready to Cook
Veal Kefta
25 min Preparation
30 min Cooking
4 Portions


  • 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


  1. Preheat oven to 220°C (425°F).
  2. 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.
  3. Bake for 30 minutes, placing the mini-pitas in the oven 5 minutes before the end of the cooking time.
  4. Meanwhile, mix yogurt with chives, lime juice and zest. Serve with keftas and pita bread.

Side dishes

Tips and Tricks

For ease of cleaning, line the baking sheet with parchment paper before assembly.