YOUR SOLIN GENERATED RECIPE
Savory Ground Beef with Roasted Vegetables
Pan-seared lean ground beef seasoned with aromatic herbs, served alongside a colorful medley of tender roasted zucchini and bell peppers.
INGREDIENTS
8 oz ground beef 93% lean
1 cup zucchini
1 cup red bell pepper
0.5 tbsp extra virgin olive oil
0.5 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp dried oregano
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Dice the zucchini into half-moons and chop the red bell pepper into bite-sized pieces.
Place the vegetables on the baking sheet and toss with the extra virgin olive oil, half of the sea salt, half of the black pepper, and half of the dried oregano.
Spread the vegetables in a single layer and roast for 18-20 minutes until they are tender and slightly caramelized around the edges.
While the vegetables roast, heat a large non-stick skillet over medium-high heat.
Add the ground beef to the skillet, using a wooden spoon or spatula to break it into small crumbles.
Season the beef with the remaining sea salt, black pepper, garlic powder, and dried oregano.
Cook the beef for 7-9 minutes until it is fully browned and no pink remains.
Divide the roasted vegetables and savory ground beef onto plates and serve immediately.