Three-Colored Persian Meat Roll with Vegetables

Preheat the oven to 180°C (350°F). Lightly grease a large sheet of aluminum foil and place it on a flat work surface.

In a large bowl, combine the ground beef, onion, garlic, breadcrumbs, egg, salt, black pepper, turmeric, cumin, olive oil, and parsley. Knead gently until the mixture is smooth, well blended, and holds together.

Spread the meat mixture evenly over the prepared foil, shaping it into a neat rectangle about 1 cm thick.

Evenly scatter the grated carrot, zucchini, and chopped red bell pepper over the meat, creating colorful layers across the surface.

Using the foil to guide you, carefully roll the meat into a tight log. Twist or fold the foil at the ends to seal and maintain the shape.

Place the wrapped roll on a baking tray and bake on the middle rack for about 60 minutes, until fully cooked through.

Remove from the oven and let the roll rest for 10 minutes. Carefully unwrap, slice into rounds, and serve warm.