• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim and halve zucchini lengthwise; cut crosswise into 1/2-inch-thick half-moons. Trim, peel, and cut carrot on a diagonal into 1/2-inch-thick pieces. Halve, peel, and cut onion into 1/2-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4 servings). Dice tomato into 1/2-inch pieces.

• Toss zucchini, carrot, and onion wedges on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.

• While veggies roast, in a medium bowl, combine pork, minced onion, half the Tunisian Spice Blend (you’ll use the rest later), and a pinch of salt and pepper. Form pork mixture into six 11/2-inch meatballs (twelve meatballs for 4 servings). Swap in beef or organic beef for pork.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add meatballs and press down with a spatula to form patties; cook until cooked through, 4-6 minutes per side. • Transfer patties to a plate; remove pan from heat and let cool slightly, about 1 minute.

• Heat same pan over medium heat. Add tomato and remaining Tunisian Spice Blend; cook, stirring occasionally, until tomato is saucy, 3-4 minutes. • In a small bowl, whisk together stock concentrate, half the flour (all for 4 servings), and 1⁄3 cup water (2⁄3 cup for 4). Slowly stir flour mixture into pan and cook, stirring constantly, until sauce has thickened, 1-2 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted and combined.

• Divide vegetable jumble and pork patties between plates in separate sections. Top patties with pan sauce and serve. Ground Beef is fully cooked when internal temperature reaches 160°.