YOUR SOLIN GENERATED RECIPE
Lean Ground Beef and Roasted Vegetable Skillet
Savor the hearty flavors of lean ground beef roasted to perfection with a medley of vibrant vegetables. This rustic skillet dish combines juicy, protein-packed beef with sweet bell pepper, tender zucchini, and caramelized red onion, all brought together with a drizzle of olive oil for a light, nutritious meal.
INGREDIENTS
6 oz Lean Ground Beef
1 medium Red Bell Pepper
1 small Zucchini
1/2 medium Red Onion
1 tbsp Extra Virgin Olive Oil
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Slice the red bell pepper into strips, chop the zucchini into half-moons, and thinly slice the red onion.
In a mixing bowl, toss the vegetables with olive oil, salt, and black pepper until evenly coated.
Spread the vegetables on a baking sheet and roast in the preheated oven for about 15-20 minutes, stirring halfway through, until tender and slightly charred.
While the vegetables roast, heat a skillet over medium-high heat and add the lean ground beef. Season with a pinch of salt and pepper.
Cook the beef, breaking it apart with a spatula, until it is browned and cooked through, about 6-8 minutes. Drain any excess fat if needed.
Combine the roasted vegetables with the cooked ground beef in the skillet. Stir gently to mix the flavors, and heat through for an additional 2 minutes.
Taste and adjust the seasoning if needed before serving.