YOUR SOLIN GENERATED RECIPE
Beef Mince with Roasted Vegetables
Sautéed lean beef mince served over a bed of vibrant roasted peppers and zucchini, seasoned with aromatic herbs for a savory and satisfying crunch.
INGREDIENTS
8 oz ground beef (93% lean)
0.25 tbsp extra virgin olive oil
1 cup bell pepper
1 cup zucchini
0.5 cup red onion
2 cloves garlic
0.5 tsp sea salt
0.25 tsp black pepper
1 tsp dried oregano
0.25 tsp red pepper flakes
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Place the chopped bell pepper, sliced zucchini, and red onion on the sheet, then drizzle with half of the olive oil and a pinch of salt and pepper.
Roast the vegetables for 20 minutes until they are tender and show beautiful charred edges.
While the vegetables roast, heat the remaining olive oil in a large skillet over medium-high heat.
Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon until it is browned and fully cooked through.
Stir in the minced garlic, dried oregano, and red pepper flakes, cooking for an additional 2 minutes until the spices are fragrant.
Remove the vegetables from the oven and toss them directly into the skillet with the beef to combine the flavors before serving.