YOUR SOLIN GENERATED RECIPE
Lean Ground Beef and Roasted Vegetable Skillet
Savor a hearty and colorful skillet featuring lean ground beef paired with roasted red bell peppers, zucchini, and onions infused with garlic and olive oil. This dish highlights a robust blend of savory flavors and vibrant textures while remaining nutrient-dense and satisfying for any meal.
INGREDIENTS
5 ounces Lean Ground Beef
1 medium Red Bell Pepper
1 medium Zucchini
1 small Yellow Onion
2 cloves Garlic
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 425°F.
Chop the red bell pepper, zucchini, and yellow onion into bite-sized pieces. Mince the garlic.
On a baking sheet, toss the chopped vegetables and minced garlic with olive oil, salt, and pepper. Roast in the oven for 15-20 minutes until tender and lightly caramelized.
While the vegetables roast, heat a skillet over medium heat. Add the lean ground beef and break it up with a spatula.
Cook the ground beef until it is browned and cooked through. Drain any excess fat if necessary.
Once the vegetables are roasted, combine them with the cooked ground beef in the skillet. Stir well to mix the flavors and heat through.
Taste and adjust seasonings with salt and pepper as desired before serving.