YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables
Savor the delightful flavors of lean ground beef seasoned with aromatic herbs, perfectly paired with a medley of roasted bell peppers, zucchini, and red onions. This vibrant skillet dish is both hearty and wholesome, providing a balanced blend of protein and colorful vegetables for a satisfying meal any time of day.
INGREDIENTS
6 oz Lean Ground Beef (93% lean)
1 medium Red Bell Pepper
1 small Zucchini
1/2 medium Red Onion
1 tsp Olive Oil
1 clove Garlic
1 tsp Dried Oregano
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F for roasting the vegetables.
Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Mince the garlic.
In a large, oven-safe skillet, heat the olive oil over medium heat.
Add the lean ground beef to the skillet and cook until it starts to brown, breaking it apart with a spatula.
Mix in the minced garlic and dried oregano, and season with salt and pepper. Cook for an additional 2 minutes.
Add the chopped vegetables to the skillet with the beef, stirring to combine.
Transfer the skillet to the preheated oven and roast for 10-12 minutes until the vegetables are tender.
Remove from the oven and give the mixture a gentle stir before serving.