YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables
Savor the robust flavors of lean ground beef perfectly seasoned with aromatic herbs and complemented by a colorful medley of roasted vegetables. This satisfying skillet meal offers a wholesome balance of protein and nutrient-rich vegetables, making it a nourishing choice for any meal of the day.
INGREDIENTS
6 oz Lean Ground Beef
1 medium Zucchini
1 medium Red Bell Pepper
1/2 medium Red Onion
1 cup Cherry Tomatoes
1 tsp Olive Oil
2 cloves Garlic
1 tsp Dried Mixed Herbs
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F for roasting the vegetables.
Chop the zucchini, red bell pepper, red onion, and halve the cherry tomatoes.
In a bowl, toss the chopped vegetables with olive oil, minced garlic, dried mixed herbs, salt, and black pepper.
Spread the vegetables on a baking sheet and roast in the preheated oven for about 15-20 minutes or until tender and slightly caramelized.
While the vegetables roast, heat a skillet over medium-high heat. Add the lean ground beef and cook until browned, breaking it up with a spatula.
Season the beef with a pinch of salt, black pepper, and additional herbs if desired.
Once both the beef and vegetables are cooked, combine them in the skillet or serve side by side.
Finish with a drizzle of extra olive oil if needed and adjust seasoning to taste before serving.