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

Sautéed grass-fed beef combined with oven-roasted bell peppers and zucchini for a colorful dish featuring caramelized edges and savory herbs.

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NUTRITION

526kcal
Protein
33.8g
Fat
37.7g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

5.75 oz Grass-fed ground beef (80/20)

0.5 cup Red bell pepper

0.5 cup Zucchini

0.25 cup Red onion

0 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic powder

1 tsp Dried oregano

1 tbsp Fresh parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    On a large rimmed baking sheet, toss the chopped bell peppers, sliced zucchini, and diced onion with the olive oil and half of the sea salt and black pepper.

  • 3

    Roast the vegetables for 18 to 20 minutes, or until they are tender and have developed charred edges.

  • 4

    While the vegetables are roasting, place a large skillet over medium-high heat.

  • 5

    Add the grass-fed ground beef to the skillet, breaking it into small crumbles with a spatula as it browns.

  • 6

    Season the beef with the remaining sea salt, black pepper, garlic powder, and dried oregano.

  • 7

    Continue cooking the beef until it is completely browned and no longer pink, then carefully drain any excess rendered fat from the pan.

  • 8

    Once the vegetables are done, transfer them directly into the skillet with the beef and toss everything together to combine.

  • 9

    Garnish the skillet with freshly chopped parsley and serve immediately.

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

Sautéed grass-fed beef combined with oven-roasted bell peppers and zucchini for a colorful dish featuring caramelized edges and savory herbs.

NUTRITION

526kcal
Protein
33.8g
Fat
37.7g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

5.75 oz Grass-fed ground beef (80/20)

0.5 cup Red bell pepper

0.5 cup Zucchini

0.25 cup Red onion

0 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic powder

1 tsp Dried oregano

1 tbsp Fresh parsley

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    On a large rimmed baking sheet, toss the chopped bell peppers, sliced zucchini, and diced onion with the olive oil and half of the sea salt and black pepper.

  • 3

    Roast the vegetables for 18 to 20 minutes, or until they are tender and have developed charred edges.

  • 4

    While the vegetables are roasting, place a large skillet over medium-high heat.

  • 5

    Add the grass-fed ground beef to the skillet, breaking it into small crumbles with a spatula as it browns.

  • 6

    Season the beef with the remaining sea salt, black pepper, garlic powder, and dried oregano.

  • 7

    Continue cooking the beef until it is completely browned and no longer pink, then carefully drain any excess rendered fat from the pan.

  • 8

    Once the vegetables are done, transfer them directly into the skillet with the beef and toss everything together to combine.

  • 9

    Garnish the skillet with freshly chopped parsley and serve immediately.