Ingredients:
1 zucchini, sliced into half moons
1 yellow squash, sliced into half moons
1 pint grape tomatoes
1 red onion, 3/4 sliced, 1/4 minced or grated
2 Tbsp olive oil
1/4 tsp garlic powder
1/2 tsp dried oregano
Salt & pepper, to taste
Kofta
1 lb ground beef
2 cloves garlic, minced
1/4 red onion, minced
2 Tbsp parsley, chopped
1/2 tsp dried oregano
1/4 tsp cumin
1/8 tsp cinnamon
1/8 tsp ground cloves
3/4 tsp salt
2 Tbsp cooking oil
4 cups cooked rice
2 Tbsp parsley, chopped, for garnish
Instructions:
Preheat oven to 425F. Slice zucchini, squash, red onions, saving 1/4 of the onion for the kofta. Toss zucchini, squash, onion, and tomatoes in a bowl with oil, garlic powder, oregano, salt and pepper. Spread vegetables out on the baking sheet and transfer to the oven. Roast for about 40 minutes or until browned on the edges, stirring and flipping about 20 minutes in.
Combine 1 lb ground beef with 1/4 minced red onion, garlic, chopped parsley, oregano, cumin, ground gloves, cinnamon, and salt in a bowl until fully combined. Shape the meat into 16 ping pong sized meatballs. Make sure that you’ve started cooking the rice at this time to ensure it finished by the time you finish your meatballs.
Heat up a skillet on medium heat with 1 Tbsp oil. Swirl to coat and add half the meatballs and cook until browned on all sides. If desired you can flatten the meatballs to make them easier to brown. Add more oil if needed before browning second batch.
Split ingredients into bowls for meal prep, topped with parsley.
tilldays 