YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables
Savor the hearty flavors of lean ground beef seasoned with aromatic herbs and paired with a medley of roasted vegetables. This skillet meal features tender beef mingled with vibrant bell pepper, zucchini, red onion, and cherry tomatoes, creating a well-balanced dish that's as nourishing as it is delicious.
INGREDIENTS
6 oz Lean Ground Beef (90% lean)
1 medium Bell Pepper
1 cup chopped Zucchini
1/2 medium Red Onion
1/2 cup Cherry Tomatoes
1 clove Garlic
1 tsp Olive Oil
1 tsp Mixed Dried Herbs
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F for roasting the vegetables.
Prepare the vegetables by dicing the bell pepper, chopping the zucchini into bite-sized pieces, slicing the red onion, and halving the cherry tomatoes. Mince the garlic.
In a large oven-safe skillet, heat the olive oil over medium heat. Add the minced garlic and sliced red onion, sautéing until softened and fragrant.
Add the bell pepper and zucchini to the skillet, stirring occasionally until they begin to soften, about 3-4 minutes.
Push the vegetables to the side of the skillet and add the lean ground beef in the center. Break the beef apart with a spatula, seasoning with salt, black pepper, and the mixed dried herbs.
Cook the beef until it is browned and mostly cooked through, about 5-6 minutes. Mix the vegetables and beef together.
Scatter the cherry tomatoes over the mixture, then transfer the skillet to the preheated oven. Roast for an additional 5-7 minutes to allow the flavors to meld and the tomatoes to soften.
Remove from the oven, give a final stir, and adjust seasoning if necessary before serving.