YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Ground Beef Skillet with Roasted Rainbow Vegetables
Enjoy a vibrant skillet dish featuring lean ground beef gently seasoned with a medley of aromatic herbs, paired with a colorful assortment of roasted rainbow vegetables. This dish combines succulent beef with crispy, tender vegetables for a well-balanced and satisfying meal.
INGREDIENTS
5 oz Lean Ground Beef (90% lean)
1 medium Red Bell Pepper
1 medium Zucchini
0.5 cup sliced Red Onion
1 tsp Olive Oil
1 tsp Mixed Dried Herbs
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.
Toss the chopped vegetables in a bowl with olive oil, mixed dried herbs, salt, and pepper until evenly coated.
Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 15-20 minutes, or until they are tender and slightly charred at the edges.
While the vegetables are roasting, heat a non-stick skillet over medium-high heat and add the lean ground beef.
Cook the ground beef until browned, breaking it apart with a spatula, and season with a pinch more salt, pepper, and a sprinkle of mixed herbs.
Once the vegetables are done roasting, add them to the skillet with the cooked beef and gently stir to combine.
Taste and adjust seasonings as needed, then serve warm.