Ground Beef and Roasted Vegetable Skillet

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

Ground Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Ground Beef and Roasted Vegetable Skillet

Savor a hearty skillet featuring lean ground beef cooked with an array of colorful roasted vegetables. This vibrant dish balances savory beef with the natural sweetness of roasted bell peppers, zucchini, cherry tomatoes, and onions, lightly finished with olive oil for a heartwarming meal that's both nourishing and delicious.

Try 3 days free, then $12.99 / mo.

NUTRITION

403kcal
Protein
34.2g
Fat
17.4g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (90% lean)

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Cherry Tomatoes

1/2 small Yellow Onion

1 tsp Olive Oil

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the red bell pepper, zucchini, cherry tomatoes (halved if desired), and onion into bite-sized pieces.

  • 3

    Toss the chopped vegetables with 1 tsp of olive oil, salt, and pepper on a baking tray.

  • 4

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

  • 5

    While the vegetables are roasting, heat a skillet over medium heat and add the lean ground beef, breaking it up as it cooks.

  • 6

    Cook the beef until it is browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.

  • 7

    Once the vegetables are roasted, add them to the skillet with the beef and stir to combine, allowing the flavors to meld for an additional 2 minutes.

  • 8

    Taste and adjust seasoning if needed before serving hot.

Ground Beef and Roasted Vegetable Skillet

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

Ground Beef and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Ground Beef and Roasted Vegetable Skillet

Savor a hearty skillet featuring lean ground beef cooked with an array of colorful roasted vegetables. This vibrant dish balances savory beef with the natural sweetness of roasted bell peppers, zucchini, cherry tomatoes, and onions, lightly finished with olive oil for a heartwarming meal that's both nourishing and delicious.

NUTRITION

403kcal
Protein
34.2g
Fat
17.4g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (90% lean)

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Cherry Tomatoes

1/2 small Yellow Onion

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the red bell pepper, zucchini, cherry tomatoes (halved if desired), and onion into bite-sized pieces.

  • 3

    Toss the chopped vegetables with 1 tsp of olive oil, salt, and pepper on a baking tray.

  • 4

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

  • 5

    While the vegetables are roasting, heat a skillet over medium heat and add the lean ground beef, breaking it up as it cooks.

  • 6

    Cook the beef until it is browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.

  • 7

    Once the vegetables are roasted, add them to the skillet with the beef and stir to combine, allowing the flavors to meld for an additional 2 minutes.

  • 8

    Taste and adjust seasoning if needed before serving hot.