YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables
Savor a hearty skillet dish featuring lean ground beef seasoned with a burst of fresh herbs, mingled with roasted zucchini, red bell peppers, cherry tomatoes, and red onions for a colorful, nutrient-packed meal perfect for any time of day.
INGREDIENTS
6 ounces Lean Ground Beef (90% lean)
1 medium Zucchini
1 medium Red Bell Pepper
1/2 cup Cherry Tomatoes
1/4 medium Red Onion (quartered)
1 teaspoon Olive Oil
1 tablespoon Fresh Parsley (chopped)
1 tablespoon Fresh Basil (chopped)
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Cut the zucchini into half-moons, red bell pepper into strips, cherry tomatoes in halves, and quarter the red onion.
On a baking sheet, toss the chopped vegetables with olive oil, salt, and pepper. Roast in the oven for about 15-20 minutes until tender and slightly caramelized.
While the vegetables are roasting, heat a skillet over medium heat.
Add the lean ground beef to the skillet, seasoning with salt, pepper, and a mix of chopped fresh parsley and basil.
Cook the beef, breaking it into crumbles, until it is browned and fully cooked, about 6-8 minutes.
Once both the beef and vegetables are ready, combine them in the skillet or serve the beef topped with the roasted vegetables.
Garnish with additional fresh herbs if desired, and serve warm.