YOUR SOLIN GENERATED RECIPE
Lean Ground Beef and Roasted Vegetable Skillet
Savor a hearty skillet bursting with flavors of lean ground beef and a medley of roasted vegetables. This dish combines savory, tender beef with caramelized bell peppers, zucchini, and sweet red onions, all lightly seasoned and finished with a drizzle of olive oil. A balanced meal that's both satisfying and nutritionally on-point.
INGREDIENTS
6 oz Lean Ground Beef (90% lean)
1 medium Red Bell Pepper
1 cup chopped Zucchini
1 small Red Onion
2 cloves Garlic
1 tsp Olive Oil
Salt & Pepper (to taste)
PREPARATION
Preheat your oven to 400°F.
Chop the bell pepper, zucchini, and red onion into bite-sized pieces. Mince the garlic cloves.
Toss the chopped vegetables and garlic with olive oil, salt, and pepper on a baking sheet.
Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly caramelized.
While the vegetables roast, heat a skillet over medium-high heat. Add the lean ground beef and cook until browned, breaking it apart with a spatula.
Once the beef is browned, season with salt and pepper to taste.
Combine the roasted vegetables with the cooked beef in the skillet, stirring to blend the flavors.
Heat everything together for an additional 2-3 minutes, then serve warm.