Have your meat and veggies cook together for this easy sheet-pan dinner. For an added kick of flavour be sure to drizzle on some sriracha mayo before eating!

• 1 small red onion, sliced
• 1 orange or yellow pepper, sliced
• 1 zucchini, sliced
• 1 tsp (5 mL) salt, divided
• 1/4 tsp (1 mL) pepper
• 2 tbsp (30 mL) canola oil, divided
• 1 lb (500 g) lean ground beef
• 1/3 cup (75 mL) grated or finely diced onion
• 3 cloves garlic, minced
• 2 tbsp (30 mL) chopped fresh parsley
• 2 tbsp (30 mL) chopped fresh basil
• 2 tsp (10 mL) chili powder
• 1/2 tsp (2 mL) grated lime zest
• 1/2 cup (125 mL) hummus
• 2 pocket style pita breads, cut in half

Sriracha Mayo:

• 1/2 cup (125 mL) light mayonnaise
• 1 tbsp (15 mL) sriracha

Sriracha Mayo: In a bowl, whisk together mayonnaise and sriracha. Cover and refrigerate until ready to use.

1. On a foil or parchment paper lined baking sheet, toss red onion, pepper, zucchini, 1/2 tsp (2 mL) of the salt and pepper with 1 tbsp (15 mL) of the oil.
2. In a large bowl, using your hands mix together beef, grated onion, garlic, parsley, basil, chili powder, lime zest and remaining salt until well combined. Divide and shape into 8 patties about 3 inches (7.5 cm) in diameter. Using your thumb press centres slightly. Place patties on top of the vegetables and brush with remaining oil.
3. Roast in preheated 425F (220 C) oven for about 18 minutes or until vegetables are tender crisp and beef reaches a temperature of 160 F (71 C) when tested with a digital instant read thermometer inserted sideways into centre of each patty.
4. Open pita breads and spread with hummus. Tuck 2 patties and vegetables into each pita and drizzle with Sriracha Mayo to serve.