This veggie mix shapes up fast for a smoky summertime meal. Serve with sweet zukes, a dollop of garlicky yogurt, and fresh mint, and plenty of airy, warm lavash to scoop it all up.
Allergen Note: Contains milk, wheat, soy.
Preheat the oven to 450°F. Line 2 sheet pans with foil or parchment.
Cut the zucchini lengthwise into halves or quarters, then roughly chop. Thinly slice the red onion. Pick the mint, toss the stems, and tear the leaves. Roll the veggie mix into 9 meatballs, about the size of a golf ball, and flatten slightly.
Brush one of the prepared pans with olive oil, then add the veggie meatballs, spaced a few inches apart. Pile the zucchini on the other pan, drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Sprinkle with a pinch of red chile flakes, if you want a kick. Transfer both pans to the oven and roast until the meatballs are lightly browned and the zucchini is tender, 20 to 25 minutes.
Meanwhile, sprinkle the lavash with water to let it hydrate. Wrap the lavash in foil and slide it into the oven to warm, 5 minutes.
Transfer the meatballs and zucchini to plates. Dollop with the green garlic yogurt and scatter with the red onion and mint leaves. Serve warm, with the lavash for scooping.