NUTRITION

SERVINGS

INGREDIENTS

150 grams Lean Ground Beef (90% lean)

1 medium Zucchini

1 medium Red Bell Pepper

1 small Yellow Onion

1 teaspoon Olive Oil

1 clove Garlic

0.5 teaspoon Dried Thyme

0.5 teaspoon Dried Rosemary

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

  Dice the zucchini, red bell pepper, and yellow onion into bite-sized pieces. Mince the garlic.

• 3

  Spread the vegetables on a baking sheet, drizzle with olive oil, and season lightly with salt, pepper, thyme, and rosemary.

• 4

  Roast the vegetables in the oven for about 15-20 minutes or until tender and slightly caramelized, stirring halfway through.

• 5

  While the vegetables roast, heat a skillet over medium-high heat. Add the lean ground beef and cook, breaking it up with a spatula, until fully browned and cooked through.

• 6

  Stir in the minced garlic to the beef during the last minute of cooking to release its aroma.

• 7

  Once the vegetables are done, combine them with the cooked beef in the skillet and gently toss to mix the flavors.

• 8

  Taste and adjust seasoning with additional salt and pepper if needed. Serve hot and enjoy your balanced, herb-seasoned meal.