YOUR SOLIN GENERATED RECIPE
Savory Ground Beef and Roasted Vegetable Skillet
Savor a hearty and flavorful skillet meal featuring lean ground beef perfectly paired with a medley of roasted vegetables. This dish boasts tender crumbled beef, sweet tang of red bell pepper, and the subtle earthiness of zucchini and red onion, all brought together with a hint of garlic and olive oil for a warming, satisfying plate.
INGREDIENTS
5 oz Lean Ground Beef (90% lean)
1 medium Red Bell Pepper
1 small Zucchini
1/2 medium Red Onion
1 tsp Extra Virgin Olive Oil
1/2 tsp Garlic Powder
Salt and Pepper (to taste)
PREPARATION
Preheat your oven to 425°F.
Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.
In a mixing bowl, toss the vegetables with olive oil, garlic powder, salt, and pepper.
Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 15-20 minutes until they are tender and slightly caramelized.
While the vegetables roast, heat a skillet over medium-high heat and add the lean ground beef. Cook, breaking it up with a spatula, until it is fully browned and cooked through.
Drain any excess fat from the skillet if necessary.
Once the vegetables are done roasting, add them to the skillet with the ground beef and gently mix to combine.
Adjust seasoning with additional salt and pepper if needed, and serve warm.