YOUR SOLIN GENERATED RECIPE
Lean Ground Beef with Roasted Vegetables
Savor a hearty blend of lean ground beef paired with an array of perfectly roasted vegetables. The tender beef is seasoned and pan-sautéed while the colorful medley of red bell pepper, zucchini, red onion, and cherry tomatoes is roasted to enhance its natural sweetness. A drizzle of olive oil ties the dish together, offering a delicious meal that’s balanced, nutrient-dense, and satisfying.
INGREDIENTS
150g Lean Ground Beef
150g Red Bell Pepper
200g Zucchini
60g Red Onion
150g Cherry Tomatoes
1 Tbsp Olive Oil
PREPARATION
Preheat your oven to 425°F (220°C).
Wash and chop the red bell pepper, zucchini, red onion, and cherry tomatoes into even pieces.
Place the chopped vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper to taste. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes until tender and slightly charred, stirring halfway through for even cooking.
While the vegetables roast, heat a non-stick skillet over medium heat. Add the lean ground beef and cook, breaking it up with a spatula, until it’s browned and cooked through, about 6-8 minutes.
Drain any excess fat from the skillet if necessary and season the beef with salt, pepper, and any additional herbs of your choice.
Combine the cooked ground beef with the roasted vegetables or serve the beef on top of the vegetables.
Plate the dish and enjoy your balanced, nutrient-packed meal.