Lean Ground Beef and Roasted Vegetable Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Ground Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Vegetable Skillet

Savor the hearty flavors of lean ground beef paired with a medley of roasted red bell pepper, zucchini, and red onion. This vibrant skillet meal is lightly seasoned with garlic, salt, and pepper, bringing out the natural sweetness of the vegetables while keeping the dish balanced and filling.

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NUTRITION

408kcal
Protein
37.8g
Fat
19.5g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tsp Extra Virgin Olive Oil

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Dice the red bell pepper, zucchini, and red onion into bite-sized pieces. Place them on a baking sheet and drizzle with 1 tsp of extra virgin olive oil. Toss to evenly coat.

  • 3

    Roast the vegetables in the preheated oven for about 15-20 minutes, until tender and slightly caramelized.

  • 4

    While the vegetables roast, heat a skillet over medium-high heat. Add the lean ground beef and cook until browned, breaking it up into small pieces as it cooks.

  • 5

    When the beef is almost done, add the minced garlic (from 2 cloves) into the skillet and cook for an additional 1-2 minutes.

  • 6

    Remove the roasted vegetables from the oven and combine them with the cooked ground beef in the skillet. Stir well to mix the flavors.

  • 7

    Season the skillet mixture with salt and pepper to taste, and let it cook together for another minute.

  • 8

    Serve the rustic skillet warm, enjoying the blend of savory beef and sweet roasted vegetables.

Lean Ground Beef and Roasted Vegetable Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Ground Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Roasted Vegetable Skillet

Savor the hearty flavors of lean ground beef paired with a medley of roasted red bell pepper, zucchini, and red onion. This vibrant skillet meal is lightly seasoned with garlic, salt, and pepper, bringing out the natural sweetness of the vegetables while keeping the dish balanced and filling.

NUTRITION

408kcal
Protein
37.8g
Fat
19.5g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Beef

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tsp Extra Virgin Olive Oil

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Dice the red bell pepper, zucchini, and red onion into bite-sized pieces. Place them on a baking sheet and drizzle with 1 tsp of extra virgin olive oil. Toss to evenly coat.

  • 3

    Roast the vegetables in the preheated oven for about 15-20 minutes, until tender and slightly caramelized.

  • 4

    While the vegetables roast, heat a skillet over medium-high heat. Add the lean ground beef and cook until browned, breaking it up into small pieces as it cooks.

  • 5

    When the beef is almost done, add the minced garlic (from 2 cloves) into the skillet and cook for an additional 1-2 minutes.

  • 6

    Remove the roasted vegetables from the oven and combine them with the cooked ground beef in the skillet. Stir well to mix the flavors.

  • 7

    Season the skillet mixture with salt and pepper to taste, and let it cook together for another minute.

  • 8

    Serve the rustic skillet warm, enjoying the blend of savory beef and sweet roasted vegetables.