YOUR SOLIN GENERATED RECIPE
Hearty Mushroom Ragu with Herb-Roasted Vegetables
Savor a robust mushroom ragu enriched with lean ground turkey and white beans, perfectly paired with herb-roasted seasonal vegetables. This dish brings together earthy mushrooms, ripe tomatoes, and a medley of zucchini, red bell pepper, and eggplant, all roasted with aromatic garlic, fresh basil, and thyme. Enjoy a satisfying, clean-eating meal that delights your taste buds while keeping your macros in balance.
INGREDIENTS
4 ounces Lean Ground Turkey
200 grams Cremini Mushrooms
1/2 cup White Beans
1/2 cup Diced Tomatoes
1 medium Zucchini
1 medium Red Bell Pepper
1/2 medium Eggplant
1 tablespoon Olive Oil
2 cloves Garlic
2 tablespoons Fresh Basil
1 teaspoon Fresh Thyme
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F.
In a large skillet over medium heat, warm half of the olive oil. Add minced garlic and sauté until fragrant.
Add the lean ground turkey to the skillet, breaking it apart and cooking until browned.
Stir in sliced cremini mushrooms and cook until they start to soften.
Pour in the diced tomatoes and add the white beans, simmering for 5 minutes to blend the flavors. Season with salt, pepper, and fresh thyme.
Meanwhile, chop the zucchini, red bell pepper, and eggplant into bite-sized pieces. Toss with the remaining olive oil, salt, pepper, and torn fresh basil leaves.
Spread the vegetables on a baking sheet and roast in the preheated oven for about 15-20 minutes until they are tender and slightly caramelized.
Combine the roasted vegetables with the mushroom ragu. Adjust seasoning if necessary.
Serve warm, garnished with extra fresh basil if desired.