YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables
Enjoy a savory skillet meal featuring herb-seasoned lean ground beef combined with a medley of roasted vegetables. The dish bursts with flavors from oregano and thyme, offering a well-balanced, nutrient-dense meal that's perfect for any time of the day.
INGREDIENTS
7 oz Lean Ground Beef
1/2 cup sliced Zucchini
1/2 cup chopped Red Bell Pepper
1/2 cup halved Cherry Tomatoes
1/4 cup chopped Red Onion
1 tsp Olive Oil
1/2 tsp Dried Oregano
1/2 tsp Dried Thyme
Pinch Salt
Pinch Black Pepper
PREPARATION
Preheat your oven to 400°F to prepare the roasting of the vegetables.
In a small bowl, combine the olive oil, dried oregano, dried thyme, salt, and black pepper.
In a skillet over medium-high heat, add the lean ground beef and cook until browned, breaking it into small pieces.
While the beef cooks, toss the zucchini, red bell pepper, cherry tomatoes, and red onion with a little of the prepared herb mixture.
Spread the vegetables out on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly caramelized.
Once the beef is cooked through and the vegetables are roasted, combine them in the skillet, stirring gently to mix the flavors.
Adjust seasoning if necessary and serve warm.